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This recipe was uploaded by susanryan
Put in the pan, the two onions, carrots and celery. Just chop roughly. You don't even have to peel the carrots. Add in the parsley (handful) and theme, just a bunch or a teaspoon of dried theme. Season . Add water to over the chicken. Put on lid and bring to boil. Then simmer until chicken is cooked.
Once chicken is cooked. Take out of stock and leave to cool.
Par cook the broccoli and leave to one side.
Melt the butter and add flour. You are making a roux. Cook the flour for at least two minutes on a low heat. Careful not to burn.
Add in about half the stock one ladle at a time and make about a 500 ml of sauce. The sauce with thicken nicely.
Take the cooled chicken and strip from bone. Add in broccoli and cover with sauce.
Leave to one side.
Take your breadcrumbs and put in bowl.
Toast pinenuts on hot dry pan. One take about 60 secs
Add to breadcrumbs. Add the grated chedder. Mix
Place gently onto of chicken mix. Add some grated or thinly sliced butter over tops of crumbs.
Place in preheated 180 C oven for 30 minutes. Serve with baby potatoes and extra veg you want.
· With your left over stock. This is the chicken stock, carrots, onions and celery.
· Let the stock cool, skim off the top.
· Add in more parsley and some more seasoning.
· Bring to boil on a low heat.
· Serve with bread.
· Served 8 bowls of soup, six kids and two adults.