Post Roast Broth Recipe

GOLD TOP RECIPES - POST ROAST BROTH

Post-Roast Broth
Serves 4-5
1 litre (1 3/4 pints) home made chicken stock (see below)
1 large carrot, peeled and diced
2 sticks celery, diced
50g (2oz) long grain rice
450ml (3/4pint) Gold Top milk
About 200g (7oz) cooked chicken, shredded
About 200g (7oz) leftover roast potatoes (and cooked carrot and parsnip, if you like) cut into small chunks
1 small lemon, grated rind and juice
Salt and freshly ground black pepper
100g (3 1/2oz) (about a quarter) Savoy cabbage, finely shredded

Pour the stock into a large pan. Bring to the boil, add the carrot, celery and rice and simmer for 15 minutes.
Stir in the Gold Top milk, cooked chicken and vegetables, bring back to the boil, add lemon rind and juice and seasoning, to taste. Bring back to the boil and sprinkle the cabbage on top in a layer. Half cover with a lid and simmer for 5 minutes until the cabbage is just tender.
Spoon into hot soup bowls.
CHICKEN STOCK: Put the carcass from a roast chicken in a large deep pan. Add an unpeeled, quartered onion, 1 large carrot, and 1 celery stick, cut into chunks, 2 bay leaves, a few thyme sprigs, about 8 black peppercorns, 1/2 teaspoon salt and 2 litres (3 1/2pints) cold water.
Bring to the boil, then simmer, half-covered for 2 hours. Cool for half an hour, strain off the bones and vegetables and discard them.
Cool the stock quickly. Use in soups, stews and risottos.
If freezing the stock you can boil it up for another 15—20 minutes to reduce it to a concentrate. Cool, pour into tubs leaving at least 2.5 cm (1 inch) gap at the top for expansion. Seal, label and freeze. Use within 3 months. Thaw overnight in the fridge or from frozen in the microwave or in a pan.