Chicken Puree

Cooking time—3–4 hr. soup 10 min.


For the stock

  • 1 boiling fowl or carcase, giblets, skin and legs of a fowl
  • ¼ lb. lean bacon
  • 2 onions
  • 1 carrot
  • 3 qt. water
  • salt and pepper
  • a bunch of herbs: parsley, thyme, marjoram
  • 1 bay leaf
  • 1 blade of mace
  • 6 peppercorns
  • lemon juice
  • a strip of lemon rind

For each quart of chicken stock

  • 1 oz. butter or margarine
  • 1 oz. flour
  • lemon juice
  • nutmeg
  • ½ gill cream or milk


Prepare the fowl, chop the bacon, peel and slice the vegetables; put into a large pan with the water, salt, herbs, spice, lemon juice and rind. Cook until the flesh of the chicken is absolutely white; the addition of lemon juice makes the flesh tender more quickly. Cool the stock and skim off all fat. Mince 4 oz. of the cooked chicken and moisten it with a little stock. Rub it through a coarse wire sieve. Melt the fat, stir into it the flour then the stock a little at a time; boil well. Stir the hot soup gradually into the chicken purée. Season lightly with lemon juice, salt, pepper and a trace of nutmeg. Add the cream or milk and reheat without boiling.