This is a traditional recipe that uses fresh vegetables and half a roasted chicken. Some call it rustic, others call it frugal, still others call it simple. It is rumoured, in our family anyway, to cure all ills, and mend a broken heart.
- Half a chicken
- 3 medium sized Potatoes
- 1/2 a sweet potato
- 1/2 a swede
- 2 large carrots
- 2 sticks of celery
- 2 large cloves of garlic
- 1 white onion
- Teaspoon of double concentrate tomato puree
- Bay Leaf
- Salt and Pepper
- Chili Pepper (depending on the severity of the broken heart)
- Extra Virgin Olive Oil
Roast half a chicken in the oven for 30 minutes on 140 degrees (fan assisted)
Chop all vegetable up roughly into 3 cm cubes, place in a large flat based pan, I tend to use a paella pot. Glaze with Olive oil, tomato puree and pepper. Cook for 5 minutes on high heat continually stirring.
Add kettle boiled water. (enough to cover vegetables) Gently simmer for further ten minutes, continually add enough water to cover vegetables.
Allow the chicken to cool for 5 minutes and then remove the skin.
Place chicken and all vegetables and juices in large saucepan and completely cover with water. Bring to the boil.