As the days get colder and winter is knocking at the door with an icy hand, there is nothing more comforting than a bowl of hot soup and delicious bread and butter to accompany it. Chicken is so versatile and nourishing - and goes beautifully with the chosen vegetables. This will serve 4 comfortably. We usually have some the next day as there are only 2 of us - keeps well in the fridge covered, for up to 3 days. My soda bread is Rachael Allan's recipe and is made with buttermilk. We don't all have buttermilk in our fridge unless we are buying it for a recipe - so I usually make my own with ordinary milk and 2 tablespoons of vinegar (or lemon). I like to sprinkle porridge oats on the top of the bread before cooking, for added texture.
Ingredients.
2 Large Chicken legs
2 Chicken breasts (or you can use a whole chicken)
1/2 medium Turnip ( peeled and diced in blocks)
4 medium carrots (peeled and chopped in half circles)
2 small leeks (halved and sliced)
1 large onion (peeled and chopped and diced)
2 celery sticks (chopped and diced)
1 1/2 kg of potatoes (peeled and cut into large chunks) Make sure they are potaoes that don't disintegrate - you want a make that stays solid.
4 chicken stock cubes ( can add more to taste)
Water
Salt and Pepper to taste.
Method
1. Add everything except - the potatoes and salt and pepper - to a large pan and add water until
ingredients are covered.
2. Place lid on at an angle and bring to the boil. Turn heat down slightly and cook for 1 hour -
skimming the chicken fat and scum from the top with a spoon a couple of times during cooking.
3. When chicken is cooked - take out of pan and place on a plate till cool enough to handle.
4. Add potatoes to pan of veg and boil till cooked (10 - 15 mins)
5. Taste your soup and add salt and pepper to your preference - you can now add more stock cubes if
you prefer more.
6. Take the chicken off the leg bones and cut into chunks along with the breast. Add to soup pan.
And there you have it Yum! Don't forget the bread.
While the soup is cooking make your bread.
Soda Bread
Ingredients
450 gms ( 1lb) plain flour
1 level tespoon caster sugar
1 level teaspoon bicarbonate of soda
1 teaspoon salt
350 - 425ml Buttermilk (I only ever need 350ml) Or 2 tablespoons of vinegar or lemon juice - to
350ml of milk and leave to stand for 20 mins - the lemon will make the milk a little curdled - the vinegar not so much but will give it a bite in taste.
A handful of porridge oats for texture depending on preference for the top of bread.
Method
1. Preheat the oven to 230°C (425°F), Gas mark 8.
2. Sift the dry ingredients into a large bowl and make a well in the centre. Pour in most of the buttermilk (leaving about 60ml/2fl oz in the measuring jug). Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk if necessary. Do not knead the mixture or it will become heavy. The dough should be fairly soft, but not too wet and sticky.
3. When it comes together, turn onto a floured work surface and bring together a little more. Pat the dough into a round about 4cm (1½in) deep and cut a deep cross in it. If you like now is the time to sprinkle the porridge oats on the top.
4. Place on a baking tray and bake in the preheated oven for 15 minutes, then turn down the heat to 200°C (400°F), Gas mark 6 and cook for 30 minutes more. When cooked, the loaf will sound slightly hollow when tapped on the base and be golden in colour. I always turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack
Serve with the soup sliced and buttered.
