4-5 chicken drumsticks (Dunedin poultry)
Stock:
1 carrot (Ettrick Gardens)
1onion (Ettrick Gardens)
2 sticks celery (Oamaru Organics)
2 bay leaves
water to cover
salt & pepper
Soup:
1 bunch celery (Oamaru Organics)
2-3 cloves of garlic
2 Tbsp olive oil (Dunford Grove)
Stock:
In a large pot add the drumsticks, carrot, onion, celery, bay leaves, & salt and pepper, with enough water to cover. Bring to the boil and cook until the meat is coming away from the bone. Remove from the heat and drain liquid into a bowl, wash the pot ready to make the soup. Let the chicken cool, while this is happening.
Soup:
Wash and cut the whole bunch of celery, keep the leaves to add at the end of cooking. Add olive oil and celery to the pot and start to sauté, slice the garlic thinly and add to the pot. The celery needs to be soft, once this is ready, add the stock and bring to the boil. Remove all the meat from the bone and add it to the soup, bring it back to the boil and check the seasoning. Add the celery leaves now. Serve with crusty bread.
Recipe by: Amy Dougherty
