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Feather Fowlie
- Makes
10
Portions - Difficulty
Easy
By Gary Maclean
Published 2022
This is a fantastic broth, and it must have one of the best names of any dish in this book. It reminds me of classical French cooking – in particular, its use of cream and egg yolks, which enrich and thicken the broth. It is a brilliant recipe and would work as an evening meal in its own right.
Ingredients
1 2 litres 2 quarts
Method
- Put the chicken in a pot and top up with water, then bring to the boil on the stove. Reduce the heat and cook on a low simmer for 1 hour.
- Next, add your vegetables, thyme and the bay leaf, and cook for a further 30 minutes.
- By now your chicken should be cooked. Carefully remove it from the pot and put it to one side to cool. You might have to top the
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