Crayfish and Chicken Soup with Chervil

Name: Crayfish and Chicken Soup with Chervil (Petite marmite d’écrevisses et de volaille)
Cuisine: French
Ingredients: 2 raw chicken carcasses, with giblets; 100 g (4 oz) each of onion, carrot, leek and celery, half in dice and half in fine julienne strips; 100 g (4 oz) each of onion, carrot, leek and celery, half in dice and half in fine julienne strips; 100 g (4 oz) each of onion, carrot, leek and celery, half in dice and half in fine julienne strips; 100 g (4 oz) each of onion, carrot, leek and celery, half in dice and half in fine julienne strips; 100 g (4 oz) each of onion, carrot, leek and celery, half in dice and half in fine julienne strips; 1 sprig of thyme; 1 sprig of rosemary; 1.5 litres (2½ pt) water; 16 live crayfish; 1 chicken breast, skinned and boned; salt and freshly ground pepper; salt and freshly ground pepper; small bunch of chervil to garnish

Petite marmite d’écrevisses et de volaille

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

2 raw chicken carcasses, with giblets
100 g (4 oz) each of onion, carrot,

Europe
France
Switzerland
Soup
Gluten-free

Method

Roughly chop the chicken carcasses and place in a large pan.
Add the diced vegetables with the thyme, rosemary and water. Bring to the boil, reduce heat then simmer for 1 hour.
Meanwhile, blanch the crayfish for 1 minute in a minimum of boiling salted water. Leave in the cooking liquid, but place pan in a bowl of ice.
When cool, remove the tai