- Cooking Time:
- Preparation Time:
- 1 small organic chicken, around 1kg
- 2 medium carrots, peeled and roughly chopped
- 2 tsp sea salt
- 2 tbsp unsalted butter
- 2 large leeks, rinsed and finely sliced
- 2 medium ears of corn on the cob, cleaned and kernels sliced off the cob
- 1/2 cup white rice (medium grain such as calrose)
- 1. Rinse the chicken to clean it, then remove any large chunks of fat and place in a large pot with the carrot and rice. Fill the pan with water till the chicken is completely submerged and bring to the boil. Skim off any scum or foam that rises to the surface as it boils.
- 2. Once the water reaches a rolling boil, add the salt and reduce the heat to low and gently summer for 2 hours, or till the meat is tender and falling off the bones of the carcass.
- 3. Remove the chicken from the stock then strain the stock through a fine colander sitting above a large bowl. Skim any fat or impurities floating on the surface of the stock, then set it aside for now. Clean the pot and return it to the stove over medium heat.
- 4. Add the butter to the pot and once it has melted, add the leek and corn and saute the leek till soft. Pour the strained stock over the top and boil over medium heat for about 10 minutes, or till the corn is cooked through.
- 5. Remove the flesh from the chicken and chop or tear it apart into thin shreds and return it to the soup just a few minutes before serving.
- 6. Pour a bowl of soup, put your feet up and slowly enjoy every mouthful, letting the goodness wash over you
- Read more about this recipe on my food blog - Kitchen Wench