I came up with this recipe this arvo, after discovering my mother was in a grump due to a cold, and simultaneously reading this article in the NYT.
You will need:
leftovers from your roast chicken (plus leftover gravy/pan juices if you saved them)
3 Tbsp olive oil
750 ml boiling water
1 Tbsp crushed garlic
1 large Nadine potato
1 large carrot
1 cup sliced mushrooms
2 cobs fresh sweet corn
- Wash your hands with a good antibacterial soap.
- Wash your hands again.
- Strip as much meat from the carcass as you can (or can be bothered to get). Omit any skin and bones. Set the meat aside.
- Heat 1 Tbsp olive oil in large saucepan on medium heat.
- Put the rest of the carcass, skin and bones into saucepan and allow to brown slightly.
- Add boiling water, cover and allow to simmer for 30 minutes.
- While simmering, finely dice onion
- Cut potato and carrots into cubes.
- Remove corn kernels from cob.
- Check flavour of simmering stock after 30 minutes. If it tastes like chicken, it's pretty much done. If not, allow to simmer for 10 more minutes.
- Once stock flavour has developed, strain contents of saucepan over bowl. Discard bones, skin and gristle; retain liquid for later.
- Add 1 Tbsp olive oil to (now empty) saucepan. Saute onion and garlic until onion is translucent.
- Add cubed potatoes and celery; saute until potato starts to soften. If potato sticks, add remaining olive oil. (Keep stirring or else this will end very poorly!)
- Add sliced mushrooms and saute until mushrooms start to brown and soften. Once the mushrooms start to release their liquid, add retained stock and chicken pieces.
- Add corn kernels.
- Simmer for 1 hour, or until potato is meltingly tender.