About the Recipe
Chicken soup is an all-time favourite for young and old. Not only for its taste and texture but for its medicinal properties. Try Sliver and Bite's own Chicken Soup recipe, you'll be glad you did.
Ingredients
2 Chicken Maryland
3L 3kg chicken stock
1 onion
6 ribs 300g celery
2 lg 300g carrots
3 cloves garlic
1 tsp turmeric
2 stems dill
3 stems parsley
Method
1. On a medium high heat warm some olive oil in a large heavy base pot
2. Pat dry the chicken Marylands, this allows the outside to crisp
3. Drizzle some olive oil over the skin side of the chicken and evenly move the oil to coat the skin
4. Sprinkle half of the 50/50 mixture of salt and pepper over chicken and pat to ensure it sticks
5. Add the chicken seasoned side down and drizzle some additional olive oil over the unseasoned side of the chicken and using a basting brush coat the chicken & sprinkle the rest of the salt & pepper
7. Heat the chicken stock ready to add to the chicken, this assists in not slowing the cooking process
8. Turn the chicken over after 4 minutes. If you find parts of the chicken could use a little longer turn once again after 4 minutes on the reverse side
9. Pour the warmed chicken stock over chicken
10. Add a stalk or two of dill & parsley along with a few leaves of the celery
11.1 Stir the pot to ensure all the ingredients are fully submerged then place the lid on to bring the pot to a simmer for 10 to 15 minutes to cook the chicken
11.2 While the pot is simmering start to prep the carrot, celery and onion. Cut into 1cm squared pieces
12. Check the internal temperature of the chicken, thigh sound be at 80c / 175f if you are using breast 71c / 160f and set to the side
13. Finely mince the desired amount of garlic
14. Stir the pot and start removing the bones to return them to the pot along with the turmeric and garlic and continue to simmer
15. Shred or dice the chicken
16. Strain the soup to remove the liquid from the solids, don't discard the solids as you may wish to return some to the broth
17. Add the chicken to the pot on a low to medium heat
and add the desired amount to chicken broth over the chicken.
18. Remove the bones, bay, celery, parsley and dill from the solids
If you wish to add some of the vegetables back this is the time to do so. Simmer for 5 min to bring the soup up to a hot temperature to reap the full benefits.
19. Decant into a bowl with some buttered crusty bread and top with some fresh dill and parsley and for that added kick a squeeze of lemon