Name: Creamed Chicken Broth with St George’s Mushrooms
Yield: Serves 4—6
Cuisine: British
Ingredients: salt and freshly ground white pepper; 50 g plain flour; 100-120 g St George’s mushrooms, cleaned and sliced if large or halved or quartered; 60 ml double cream; 2 free-range chicken legs (or just the thighs or drumsticks); 1 raw free-range chicken carcass, chopped; 1½ litres good chicken stock; 60 g butter, plus an extra couple of knobs; 10 black peppercorns; 1 bay leaf; a few sprigs of thyme; a few sprigs of tarragon, stalks separated, leaves roughly shredded; 1 leek, roughly chopped and washed; 1 onion, peeled and roughly chopped

Preparation info

Serves
4—6

Difficulty
Medium

Appears in

British Seasonal Food

By Mark Hix

Published 2008

About

There is something rather comforting about chicken and mushroom soup at any time of the year. If you’ve bought a whole free-range bird and just taken off the raw breasts for a dish, then this is the perfect way to use up the legs and carcass. All too often, not enough thought goes in to getting the best from a whole bird - they just tend to get roasted and that’s it.