WINING & DINING RECIPE S TO TRY AT HOME
CHICKEN AND B A R L E Y WINTER’S BROTH
Homemade soups, winter fruit crumbles, one-pot wonders that bubble in the oven for hours on end - wintery eats conjure up different images for different people, but they all share the same cosseting kind of warmth.
Late winter’s suppers though tend to take on a brighter feel; hinting at spring’s fresher, lighter ingredients while still making the most of the robust, earthy ones left in the pantry.
This month Neptune shares one of its favourite winter recipes – a homemade chicken broth. Hearty and healthy at the same time, this recipe calls for lots of colourful root vegetables all in season now.
Recipe - Serves 4-6
FOR THE STOCK 1 cooked chicken carcass 3 celery sticks roughly chopped 1 bay leaf 1 sprig of fresh thyme 1 large white onion roughly chopped 1 carrot roughly chopped ½ leek roughly chopped A sprinkling of black peppercorns
FOR THE BROTH
1 free range chicken cooked and shredded 150g pearl barley 250g squash chopped into generous chunks 250g parsnips roughly chopped 2 carrots roughly chopped 1 large white onion finely diced 1 stick of celery finely diced A handful of kale torn and shredded 1 bay leaf A knob of slightly salted butter A pinch of salt A dash of pepper A dollop of crème fraîche for serving
METHOD
1: Start by making your chicken broth. Strip the chicken carcass of any meat, keeping any of the tasty parts for your broth. Then, tear the carcass into little bits, dropping them into a deep saucepan. If you have any leftover skin or jelly, you can add those for extra flavour. Add in your chopped vegetables and herbs (it should all fit rather snugly), and pour over 1-1.5 litres of cold water so that everything is just covered.
2: Bring your pan to the boil and as soon as you see bubbles, let it simmer uncovered for at least 3 hours, adding your peppercorns for the last hour or so. You can top up the water once or twice if you need to. When the time is up, strain your stock mixture using a fine sieve into a big-enough bowl and leave it to chill.
3: Stock made, it’s onto the broth. Taking another large saucepan, tip in the barley and cover with cold water. Bring it to the boil and let it simmer gently for 30 minutes. Keep a close eye on it so it doesn’t catch.
4: When the time is up, drain the barley and leave it in the pan. Pour the chicken stock over the top and simmer once more for about 20 minutes so the barley begins to take on the flavour of your home-made stock.
5: Meanwhile, add the butter to either a frying pan or saucepan. Sauté the onions and celery for five minutes before adding the squash, parsnips and carrot, and cooking on a low heat for a further ten minutes. The kale can go in for the final few minutes. This step is to help sweeten the flavour of the vegetables before you add them to the broth.
6: If, after 20 minutes, the barley is cooked to your liking, add the sautéed vegetables to the broth and let them cook through on a medium-high heat until tender.
7: For the final few minutes, take the cooked chicken meat and spoon that into the broth to warm. Taste, season, taste again and serve straight away in a deep bowl with a good chunk of bread at the side (soda bread goes brilliantly) and a generous spoon of crème fraîche on top.
TOP TIP: GOOD TO KNOW This is a great recipe to make after a roast dinner, because it’ll use up any chicken you have left over. You can also make the stock ahead of time and store it in your freezer – it’ll keep for about six months. Just let it defrost completely before you use it.
VEGGIE OPTION: If you’d like to make this broth vegetarian, simply leave the chicken carcass out of the stock, adding in a couple more of each of the vegetables and stirring in a chopped garlic clove instead. You could make the broth as is, without the chicken, but for something more filling, swap in mushrooms or beans (such as butter or cannellini beans).
For further cookery inspiration visit
www.neptune.com/inspiration/?tag=Recipes 115
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132
