Michaelmas Broth - Potes Gwyl Mihangel Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 small: Chicken *,
2 liter: Water,
1: Onion, diced
50 gram: Carrot, diced
50 gram: Celery, cut up
2 tbsp: Rice, long grain
Salt & pepper,
Directions:
Clean the chicken and cut into joints. Place in a large pan with the
onion, carrot and celery. Season. Bring to the boil. Cover and simmer
for 3 hours. Skim any fat from the surface of the liquid from time to
time. Remove the chicken and strain the broth. Return the broth to
the pan and sprinkle in the rice. Simmer for 15-20 minutes. Serve the
broth hot alone or with some of the chicken, finely chopped. The
chicken can be used in other dishs.
* Traditionally, goose was used and the broth thickened with oatmeal.
A chicken or turkey carcase can be used instead of a whole bird.
From: Country Cooking - Recipes from Wales by Sian Llewellyn
Source from luhu.jp
onion, carrot and celery. Season. Bring to the boil. Cover and simmer
for 3 hours. Skim any fat from the surface of the liquid from time to
time. Remove the chicken and strain the broth. Return the broth to
the pan and sprinkle in the rice. Simmer for 15-20 minutes. Serve the
broth hot alone or with some of the chicken, finely chopped. The
chicken can be used in other dishs.
* Traditionally, goose was used and the broth thickened with oatmeal.
A chicken or turkey carcase can be used instead of a whole bird.
From: Country Cooking - Recipes from Wales by Sian Llewellyn
Source from luhu.jp