Graham Kerr

17 Chicken Pepper Pot

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Roast chicken carcass 1 1 1
Onion 1 small 2 oz. 60 grams
Cloves 3 3 3
Bay leaf 1 1 1
Lemon thyme 1 sprig 1 sprig 1 sprig
Carrot 1 small 2 oz. 60 grams
Water 10 cups 4 pints 2.4 liters
Egg white 1 1 1
Celery 1 stalk 2 oz. 60 grams
Green bell pepper 1 1 1

Method

Method of Preparation

  1. Peel onion and stick with cloves.
  2. Peel and finely slice carrot.
  3. Shred celery and green pepper very finely.

Method of Cookery

  1. Cover carcass with 10 cups water, add onion and herbs and simmer 4 hours. Boil down to 2½ cups; remove fat.
  2. Clarify with whipped egg white.
  3. Add shredded vegetables and simmer until just tender.
  4. Taste and adjust seasoning if necessary.

Serving

Best when served with hot whole-wheat rolls and butter.

For Oyster Soup.

© 1966 Graham Kerr. All rights reserved.