"Wife, mother, sister, whoever does the Christmas catering must be able to enjoy herself with the others..." begins the Christmas chapter of my 1964 edition of Woman's Own cookbook. This latest addition to my collection of retro recipe books (thanks Dad!) is a true housewife's handbook that's not only massively sexist but also packed with colour photographs and recipes for all occasions.
The occasion I was cooking for this week was 'having a cold'... the Bearded Argentinian and I have both been suffering this month. Luckily this cookbook has an entire chapter entitled "Invalid cookery", featuring (allegedly) inviting food to tempt flagging appetites. The chicken broth recipe, however, is a bit sparse, using just the liquor from a boiled fowl, simmered for 2 hours with chicken bones, then strained. That's it. Still, rather that than Brain Scallop, the next recipe in the chapter...
So I decided we weren't that poorly and we could probably manage something a bit more substantial. And even better, to get to a chicken carcass, you've got to have a roast chicken first, haven't you?
(Just showing off...)
Ingredients:
Serves 2-3
1 chicken carcass and any leftover meat
1 small carrot
1 small onion
1 stick of celery
1 bay leaf
1 bouquet garni
50g rice or pearl barley
Chopped fresh parsley
Method:
1. Peel and slice the vegetables
2. Put all the ingredients in a large pan and cover with water. Bring to the boil, season with salt and pepper, and simmer for 2 hours. Skim regularly to remove any scum.
3. To serve, either strain the soup and just serve the broth, or remove the carcass, bay leaf and bouquet garni and serve with all the bits in. Garnish with fresh parsley and a side of lemsip.
Get well soon!
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