Runner's World South Africa - - REAL GOOD FOOD -

‘Chicken soup for the soul’ says it all. This is ba­si­cally a re­peat of my stock­mak­ing process, but you’re dou­bling up on the nu­tri­ents and flavour. You could add any­thing else you like to this – chilli, bacon, cream or mush­rooms would all be great. 400g bone­less chicken thighs, thinly sliced 1 stick cel­ery, cut into bite-sized chunks 3 large leeks, sliced into thick discs 1 mas­sive car­rot cut in half length­ways, and then into 1cm-thick pieces 1½ litres chicken stock 1 bay leaf 1 small hand­ful fresh flat-leaf pars­ley, roughly chopped Juice of 1 le­mon Salt and black pep­per

1. Place ev­ery­thing apart from the sea­son­ing, pars­ley and le­mon juice into a medium-sized pot.

2. Pump the heat up un­til it hits a rolling boil, then drop it down to a gen­tle sim­mer.

3. Leave it like that for about an hour, top­ping up with wa­ter if it re­duces too much (only top it up to the level at which you started, oth­er­wise you’ll di­lute it).

4. By this point the chicken should be ten­der and the veg­eta­bles should be soft.

5. Add the pars­ley and le­mon juice, sea­son with salt and pep­per to taste, and serve.

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