Chicken, sage leaves, 1 maris piper potato, 1 can cider,
chicken stock, onion
Despite being a vegetarian, I have a healthy respect for chicken soup. I've been making it all my life for people that I love, when they're sick or just deserve a treat. When we have people over and I roast a chicken for dinner, The Husband is usually more excited about the soup he knows I'll make than the luscious, juicy chicken itself. This soup, following my cider can chicken recipe is velvet textured from the potato, delicately flavoured with sweet sage and cider and stuffed chock full of melt-in-the-mouth chicken.
1) Peel and slice a white onion, and add to a stock pot along with the chicken carcass (ensure any good meat remaining is removed to add to the soup), the remaining cider from the can the chicken was sitting on and 1/2 pint of water. Simmer for 30 minutes and strain the liquid into a separate pan.
2) Set the liquid to cool in the fridge for an hour, then skim the fat from the surface.
3) Blend the leftover slices of potato and add to a pan along with some leftover chicken meat, and the stock jelly.
4) Simmer on the hob for 30 minutes, seasoning with salt, pepper and more chopped sage to taste.