with the early itchings of a small cold coming.. Waking up with dry nozzle scratchy throat.. Sniffles ..
It’s gotta be chicken carcass soup all those Jewish moms cannot be wrong!
And the discovery of two excellent @franklinsfarm super run-free range chicken bodies it’s game on..
First starting with the veggies .. Turnips, red onion ( forgot that it’s the brown onion skin that makes it a lovely colour..oops).. Garden fresh thyme and rosemary, French garlic, Scottish carrots , Yorkshire celery, Bristol blend pepper and a small handful of Maldon salt.. ( of which I will be journeying out with my attorney to go and collect sea water and make our own..)..
Then adding the chopped carcasses..
Boiled for three hours..
Then the chicken picked clean of edible pieces..
Added to fresh brussel tops..
Then the strained chicken carcass juices added..with a handful of baby pasta..
It tastes heaps better than perhaps it looks.. And the bestest thing is that the whole kitchen and out in the street smells like ‘proper’ autumnal cooking ..
So onto the bread..
170 brown flour
170 white flour
Teaspoon of baking soda
Teaspoon of salt
Carton of buttermilk (280ml)
Into the processor
( haven’t cut my finger was trying to show thumbs up!)👍
Into an oven at 220 for half hour only!
With fresh butter
You have to make this bread.. It’s superb!