INGREDIENTS FOR STOCK:
2 free range chicken legs(leave out for vegetable stock)
1/2 onion (small), browned sligtly on a clean frying pan
celeriac,(small piece - 30g)
1/2 stalk celery
1 medium carrots
2 dried bay leaves
3 black peppercorns
2 and 1/2 - 3 l water
1.Cover the chicken legs with water and bring to boil.Skim off any scum that has formed.Add the rest of the ingredients, bring to boil, turn the heat down and simmer for around 1-2 hour.
2.Remove the legs from the pan(we will use them in this recipe), and drain the stock.
Why not double up the ingredients and freeze half of the amount for next time....
INGREDIENTS FOR SOUP:
2 tbsp rapeseed oil
2 free range chicken legs, cooked(I used the ones from home made stock)
1 onion, finely chopped
2 carrots(medium),finely chopped
3 celery sticks, finely chopped
1 bay leaf
1.5 l home-made vegetable or chicken stock
600 g cannellini beans, drained
a bunch of flat leaf parsley, chopped, to serve
1.Heat the oil in a large pan, add onion, fry until soft.
2. Pour stock into the pan, add bay leaf,carrot and celery.Cook for about 15 minutes.
3. Add beans and cook for another 10-15 minutes .Remove the meet off the bone and mix in big chunks into the soup.
4.Served with chopped parsley.