Once your Sunday chicken roast is out of the way, it would be a shame and a waste to simply cast aside the carcass – especially when there is plenty of flavour left to extract!
This soup also includes mushroom and tarragon for extra depth and comfort, plus a garnish using chicken skin.
That’s if you have any left!
For the stock
1 chicken carcass
1 onion, peeled and chopped
1 carrot, peeled and chopped
1 celery stick, peeled and chopped
1 litre water
For the soup
50g unsalted butter
1 onion, peeled and finely sliced
250g chestnut mushrooms, cleaned and sliced
4 sprigs of tarragon
1 bay leaf
100ml double cream
Salt and pepper, to season
Chicken skin, to garnish
Oil, to drizzle
First, make your chicken stock by placing the carcass, chopped onion, carrot and celery into a saucepan and cover with the water.
Bring to a gentle simmer on the hob and gently poach for an hour or so. Leave to cool and then strain the stock into a bowl through a sieve.
By sure to pick off as much meat as possible and add to the stock.
When you are ready to make the soup, melt the butter in a saucepan over a low heat and add the onion. Cook the onion off for at least 20 minutes, until it becomes soft and caramelises.
Next add the mushrooms, tarragon and bay, again cooking off for 10 minutes to sweat everything down.
Add the chicken stock and bring to a simmer and leave for another 10 minutes.
Using a spoon, remove the tarragon stalks (the leaves will have fallen off) and the bay leaf, and blitz using either a hand blender or food processor.
Place back on a gentle heat and stir through the double cream and check for seasoning before serving with warm crusty bread.
For a final flourish, if you do have some chicken skin left, place skin side down into a cold frying pan and bring up to heat on the hob. The residual fat should help to crisp up the skin and it will lie nicely on top of the soup.
Once served up, give each bowl a drizzle of olive oil for extra decorative effect.