GREETINGS FROM A VERY COLD BRIT. IT'S ABOUT -10% HERE OVERNIGHT. Thats very cold for us!! If you have older chickens you need to dispatch and eat i have a recipe I've used for 50 years or so and I wish i had some now to warm myself up. It is much tastier made with a bird who has lived a bit!!!! Clean the bird out and keep the neck,heart, liver etc and most importantly the feet (you should scubb these thoroughly of course), You will need onions, celery,carrots, leeks, garlic, herbs (I use a big bunch of parsely stalks, rosemary, thyme and bay leaves), You put all these along with the chicken in a very large pot and fill up with cold water. I also put in a large piece of Shin of beef plus a beef bone if I can get one. You then bring this to the boil and leave it boiling for about 5 minutes. Then you turn the heat right down until you can see just the odd bubble coming to the surface. This is the great secret----LONG, LONG, VERY SLOW COOKING.Now I can't tell you just how long because it depends on the age, size, breed etc, size of pot and just how many chunks of vegetables etc you put in. The meat should be almost falling off the bird. You can add potatoes at the end or have mashed potatoes. As you serve it you should put in plenty of chopped parsely. I love it with plenty of the clear gravy. This is the way the French eat it (no potatoes for them but a lot of garlic). To me it's the best winter meal you can have--Please try it! I hope my Roos don't annoy me today-----MMMMmmmmm--Yummy!!! The stock makes the base of lots of other delicious soups.Hope you enjoy it!!!
....i was just kidding with the post though.....just being my usual dorky self...
