and a funky looking king oyster mushroom
I had a whole chicken in the fridge which I needed to use, I was going to roast it but the week pretty much went tits up and I never got round to it, so I removed the wings and thighs a froze them for another time, I used one of the breast for chicken Billingham and put the other in the fridge for something or other another time.
I decided that I’d make some roast chicken stock for soup, so I put the chopped up carcass into a pan, along with some carrot, onion, leek, black pepper and a few dollops of duck fat. (you will never find celery in any of my food, it is revolting, but if you like it then certainly add it)
I roasted it for half an hour, then added the water I’d lightly poached the other chicken breast in for Chicken Billingham, stuck in some herbs, mustard and fennel seeds covered it in tin foil because I didn’t want it to dry out while I was eating dinner
and left it in the oven for another half an hour..
after it had cooled down I strained the stock and removed the fat from the top.
Chicken noodle soup.
I finely sliced up some peppers and a funky looking king oyster mushroom, put them in a pan with a few chilli flakes, some chopped herbs and the chicken I’d stripped from the carcass.
Then I added the stock and a little water
brought it to a simmer, checked the seasoning and added some broken up noodles.
I generally leave my soup over night, not for any other reason that I usually make it in the evening for lunch the next day.