Directions
- 1Pat the chicken dry and generously salt it.
- 2Brown the chicken in a pot.
- 3Chop up a couple of stalks of celery and one large white onion.
- 4Degrease the chicken with a bit of butter.
- 5Add the chopped onion, celery and garlic and stir on low with some sea salt and wine for about 5 minutes.
- 6Shred the chicken and add it back to the soup mixture.
- 7Add two quarts of chicken stock.
- 8Add carrots about 10-15 minutes before the end to prevent overcooking.
- 9Add fresh herbs at the end to prevent overcooking.
- 10Finish with some cream, stir and serve with crusty garlic bread.
Ingredients
- 8 pieces chicken
- 1 generous amount salt
- 2 stalks celery
- 1 large white onion
- 1 head garlic
- 1 bit butter
- 1 cup wine
- 2 quarts chicken stock
- 1 cup carrots
- 1 handful fresh herbs
- 1 cup cream
- 1 crusty bread
Equipment
large potknifecutting boardtongswooden spoon
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