Chicken and Mushroom Soup with Pulled Chicken Crostini
Ingredients: Leftover roast chicken carcass and bones, Leftover roast chicken meat, Leftover chicken skin, Water, Rosemary · 60 min cook time · 450kcal · ₩16,900
Ingredients
1ea Leftover roast chicken carcass and bones, 200g Leftover roast chicken meat, 50g Leftover chicken skin, 1.5l Water, 1줄기 Rosemary, 1ea Celery end, 2tbsp Chicken fat or olive oil, 1ea Onion, 1ea Garlic, 1ea Celery stick, 1줄기 Fresh thyme, 300g Mushrooms, 1tbsp Plain flour, 1pinch Salt, 1pinch Pepper, 4조각 Bread, 50ml Double cream, 1tsp Olive oil (for garnish)
Instructions
1. Pull all the meat off the leftover roast chicken. Keep the carcass, bones, drippings, fat, and skin.
2. Break up the chicken carcass and bones and place them in a pan. Add 1.5 liters of water, rosemary, and the end of a celery stalk. Bring to a boil to make a perfumed broth.
3. For the soup base, heat chicken fat or olive oil in a pan. Roughly chop one onion, one clove of garlic, and one stick of celery. Add them to the pan and caramelize.
4. Pick the leaves off a sprig of fresh thyme and add them to the pan with the caramelized vegetables.
5. Add mushrooms to the pan. You can crumble them in your hands as they will likely be pureed later. Cook until they have cooked down and are dark and wintry looking.
6. Stir in one heaped tablespoon of plain flour into the mushroom mixture and cook it out for a bit.
7. Strain about 1 liter of the chicken broth into the mushroom base. Stir well and let it simmer for 10-15 minutes to allow the flavors to mix.
8. While the soup simmers, prepare the pulled chicken crostini. Mix the pulled chicken meat with any leftover juices.
9. Toast slices of bread. Pile the pulled chicken mixture onto the toasts in a rustic way.
10. Slice the chicken skin and place it on top of the chicken on the crostini. Pick a little bit of fresh thyme and sprinkle it on top.
11. Bake the crostini in the oven at 180°C (350°F) for 10-15 minutes until the skin is crispy.
12. Use a hand blender, blender, or liquidizer to puree the soup to your desired consistency (chunky or smooth). Season with a pinch of salt and pepper.
13. Serve the soup. For decoration, drizzle some double cream in a random pattern and float a small piece of crostini on top. Drizzle with a little olive oil.
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