Try this Best chicken soup ever! recipe, or contribute your own.
Suggest a better descriptionIf using a whole chicken. Stuff half the lemon and onion and thyme inside the cavity. Then put the chicken in a large roasting pan boob side down! Pour on the glass of wine. Salt and pepper and cover with foil. This will keep your oven cleaner!!! Wrap the foil so it seals the tin.
If using wings and thighs. Place the onion and lemons and thyme on the base of the roasting tin. Place the pieces of chicken on top and pour wine over. Add salt and pepper. Cover with foil as before.
Roast the whole chicken for 1 hour at full temperature. Don't forget to pre heat the oven!!! Check the chicken is cooked. Pull the leg. If it detaches easily it's cooked! Just give it a tug!!!
Cook the pieces for 30 mins and check the same!!
Now you have a choice. Save some of the newest meat to eat. I would. And put the rest in a large saucepan. Make sure you get all the sauce from the roasting tin. If needs be pop some water in the tin. Heat it up on the top of the stove. So use a tin. Not glass!!!! Then give it a good scrape with a wooden spoon! Put the onions. Lemons. Thyme. Everything in the pot!!
Cover it with water. Bring it to the boil. Summer for one hour. Then leave to cool.
Strain off the stock. Pick off the chicken. This chicken is going in your soup. Leave it in a bowl. But use plastic doctors gloves to pull the chicken and also make sure you have no fatty buts etc in your chicken. Cut or pull the chicken into small sized pieces for a soup spoon!!!
See if the stock is fatty. If so go to Lakeland and buy a gravy separator. Worth having one! Pour the stock. Leave to sit for 15 mins then strain from the bottom and leave the fat in the jug. The cats will love the fat. And it's great for roasting potatoes in!!!
Once fat free then cook the diced vegetables on the stock and add the chicken at the last minute. Season. Add more lemon juice. Salt and pepper.
Eat'
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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