Doctor Deaths? Rooster Soup |
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Ingredients# half a 3 lb. (1.35Kg) chicken
# half a pint (20 fluid ounces)milk
# 2 chicken stock cubes
# 1 small onion, skinned
# 1 tbsp. lemon juice
# salt and pepper
# half a pint of water
# 1 oz. (25g) plain flour
# 1 oz (25g) butter
# half a pint (20 fluid ounces)milk
# 2 chicken stock cubes
# 1 small onion, skinned
# 1 tbsp. lemon juice
# salt and pepper
# half a pint of water
# 1 oz. (25g) plain flour
# 1 oz (25g) butter
Procedures# Put the chicken into a pan with the water, onion, salt and pepper then place a lid on the pan
# Cook over a gentle heat for about 30 minutes or until the chicken is tender
# Remove the meat from the chicken and cut into small pieces
# Strain the stock from the pan and make up to one pit with additional water
# Gently melt the butter in a pan then stir in the flour and cook for about a minute
# Stir in the milk and chicken stock and bring to the boil, stirring continuously
# Add the chicken pieces and stock cubes then simmer gently for about 10 minutes
# Stir in the lemon juice and season with salt and pepper
# Cook over a gentle heat for about 30 minutes or until the chicken is tender
# Remove the meat from the chicken and cut into small pieces
# Strain the stock from the pan and make up to one pit with additional water
# Gently melt the butter in a pan then stir in the flour and cook for about a minute
# Stir in the milk and chicken stock and bring to the boil, stirring continuously
# Add the chicken pieces and stock cubes then simmer gently for about 10 minutes
# Stir in the lemon juice and season with salt and pepper
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