Smoked chicken, ginger and chilli broth with celeriac and pork scratching toast

Posted by petra08 on December 19, 2014 · 8 Comments 

I have a friend who worked near Borough Market for years and she confessed to me that she only went there, for the first time a few months ago! I was at loss for words as if I worked near there I am sure I would get lunch there at least a couple of times a week. The market is full of stalls with delicious foods. I love to go there and browse and I always get inspired.

 

This time I bought a whole smoked chicken. I wanted a quick and easy dinner and this was ready to eat. Once I tasted it I soon realised that it was so delicious I had to make a stock. The meat was tender, juicy and had a delicious smoky flavour. I was sure it would come across in the broth and I also felt in need of a healthy and light dinner. I stripped the chicken and started on my stock. It is important to keep the stock at just simmering to make sure it doesn’t get cloudy.

 

Smoked chicken ginger and chilli broth

preparation time 10 minutes 

cooking time 4 hours 

serves 4

Ingredients

• bones from 1 whole smoked chicken (or just a cooked chicken)
• 2 carrots
• 1 onion
• 1 whole garlic
• 1 tsp peppercorns
• 2 celery stalks
• 1 leek
• 1 tbsp salt
• 1/4 celeriac
• 2 bay leaves
• 1 piece of ginger
• 1 red chilli
• 3 litre or 13-15 cups of water

I boiled the broth in 2 batches so cut the vegetables and divide the ingredients.

Cut the garlic, onion and celery stalks in half, slice the carrots and leek in thick slices. Clean the celeriac and cut in to large chunks. Slice the chilli and the peel the piece of ginger. Divide the ingredients as follows;

Batch 1 – 1 sliced carrot, 1/2 onion, 1/2 garlic, 1/2 of the leek, 1/2 of the celeriac, the bay leaves, the peppercorns and the chicken bones. Place all of the ingredients in a large pan with the water and bring to a boil. As soon as the bubbles start to come up to the surface, bring the heat down and leave on low heat just simmering. Leave it for 3 hours undisturbed.

 

Put the stock through a fine sieve. Save the garlic, the onion and the celeriac. Remove the chicken bones and let them cool before picking the remaining meat off. I got a bowl with enough for the soup. Discard the rest of the vegetables.

 

Batch 2 – 1 sliced carrot, 1/2 garlic, 1/2 of the leek, the ginger, 1/2 of the celeriac and chilli.

 

 

Clean the pan and place the broth in the pan. Add the vegetables for batch 2 and again bring to a boil and then just simmer very gently for an hour. Simmering the broth will keep it clear.

Sieve the broth again and save the garlic, onion and celeriac and discard the rest. I saved these vegetables as I just don’t like waste and I had a plan.

 

Smoked chicken, ginger and chilli broth

preparation time 5 minutes 

cooking time 10 minutes 

serves 3-4

Ingredients

• 2 litre or 8-10 cups of smoked chicken, ginger broth
• chicken meat from the bones
• 1 carrot
• 3 broccoli florets
• 1/2 fennel
• 12 slices of leek
• 1 heaped tsp corn flour
• 1 tsp honey
• salt to taste
• 2 tbsp cold water

Peel and cut the carrot julienne. Slice the broccoli, fennel and leek. Bring the broth to a boil and add the vegetables. Add the chicken with 5 minutes remaining. Add the honey and salt to taste. Mix the corn flour with the cold water and add last minute. Bring to a boil to thicken ever so slightly and serve.

 

This was a very light soup and I thought some bread on the side would be nice and here is where I used the garlic, the onion and the celeriac.

 

 

 

I had some seeded sour dough bread that would be perfect.

 

I couldn’t resist buying some pork scratchings, after cheese this is probably my biggest weakness, so naughty but oh so nice.

 

 

Celeriac toasts

preparation time 5 minutes 

cooking time 10-12 minutes 

oven 210C or 410F

serves 2

Ingredients

• the vegetables from the broth
• 1 heaped tbsp cottage cheese
• 2 tbsp grated parmesan cheese
• 2 pork scratchings
• paprika powder for dusting
• 4 slices of bread

Place the vegetables and cottage cheese in the blender and blend until smooth.

Cut the pork scratchings in to crumbs. Spread the vegetable and cottage cheese mix on to the bread, you wont need any butter. Add the grated parmesan, the pork crumbs and a dusting of paprika powder before toasting in the oven until hot all the way through.

 

 

Place the soup in bowls and serve with the celeriac toast.

 

 

 

The soup had so much flavour. It took a long time but for most of the cooking the broth takes care of itself. I loved the chilli and ginger bite with the smoky background note and the celeriac mix on the toast with the pork scratching crumbs on top went down a treat!

 

I am bringing this bowl of soup with the toasts to Angie’s great Foodie party, Fiesta Friday! This time she is co hosted by Indu, Indu’s International Kitchen and Jhuls, The Not So Creative Cook. Jhules is bring some delicious looking sweet and sour meatballs, they look divine and check out Indu’s beautiful white chocolate cranberry pistachio fudge, a  lovely looking present to make!

 

 

 

 

Advertisement

Filed under Allotment/Veg, Broccoli, Carrot, Celery, Cheese, Chicken, Chilli, Cottage cheese, Fennel, Garlic, Ginger, Leek, Main course, Meat, Onion, Recipe · Tagged with broth, celeriac, chicken broth, ginger and chilli broth, pork scratchings, smoked chicken