Chicken Stock Broth with Cavolo Nero
This is for those times when you’ve had a chicken and then had the energy or foresight to make stock out of the carcass. I know I should every time but I admit I don’t always…. When I do I often use part or all of it for this soup. It has the most pure and nurturing taste and with the addition of a little finely chopped cavolo nero, or similar, makes a lunch which seems to contain such health giving properties that is should be on prescription.
A tricky one to break down into amounts and ingredients. In truth this is just the reduced stock – use the amount you need for a couple of bowls of soup – to which you’ve added a few leaves of finely shredded cavolo nero and allowed it to cook briefly in the hot liquid until tender. I can’t say that a splash of dry sherry wouldn’t finish this off a treat.
If I had a cold I would deem it entirely appropriate to add a little chopped chilli or indeed head East altogether with a bashed stalk of lemongrass, a bruised kaffir lime leaf and a final sprinkle of coriander. Choices, choices, now all I have to do is go and roast a chicken. Or, whisper this, go and buy some very good ready made stock……