Bowl of Chicken Skink
(click to enlarge)

Chicken Skink


Ireland
Makes:
Effort:
Sched:
DoAhead:  		 8 cup
***
1-1/3 hrs
Yes		 A light and flavorful Irish Chicken Soup. How can it be real Irish without potatoes? Well, it is - but you can toss in some diced potato if you want to.




12
9
7
9
4
1
4-1/2
-------
2
2
4
-------
2
2/3
1/2
1/3
-------
ar
oz
oz
oz
oz
oz
c
c
---



---

c
T
t
---

Chicken cooked (1 
Celery
Carrots
Leek (2)
Scallions
Peas, frozen
Stock (3)
-- Herbs
Bay Leaf
Thyme sprig
Parsley sprig
-- Finish
Egg Yolk
Cream heavy
Salt
Pepper
-- Garnish
Lettuce Leaf 		Prep   -   (40 min)
  1. Make Stock and simmer Chicken - see Stock.
Prep   -   (40 min)
  1. Cut cooked CHICKEN into about 3/4 inch chunks.
  2. Trim CELLERY and split in half lengthwise, then cut about 1/3 inch crosswise. Peel CARROTS and slice about 1/4 inch thick. Trim LEEKS to white and light green, split in half lengthwise, and slice crosswise about 1/8 inch. Mix all.
  3. Slice SCALLIONS crosswise about 1/4 inch, white and half the green.
  4. Thaw PEAS.
  5. Separate EGG YOLKS.
  6. Cut or tear LETTUCE into medium shreds for Garnish.
Run   -   (1 hr)
  1. In a sauce pan (3 quart) place Celery mix, Stock, all Herbs items, Salt and Pepper. Bring to a boil and turn to a simmer until Carrots are tender, about 30 minutes.
  2. Stir in Chicken, Peas and Scallions. Add a little more Stock if needed. Bring back to a simmer for about 4 minutes. Take off the heat.
  3. Lightly beat together Egg Yolks and Cream. Stir into the Soup. Reheat the soup gently but not quite to a boil or the cream will curdle.
  4. Ladle into serving bowls and garnish with Lettuce. Serve hot.
NOTES:

  1. Chicken:

      Preferably thigh meat which has much better flavor and texture than breast. For 12 oz cooked, you need 3 pounds of thighs, skin-on, bone-in. See Stock.

  2. Leek:

      Weight is as purchased, before trimming.

  3. Stock:

      This is a simple recipe, so quality of the Stock is very important, canned won't hack it. Just buy whole bone in skin on Chicken Thighs. Toss them in a pot with water to cover well. Bring to a boil and simmer until Chicken is tender and comes off the bones, about 25 minutes. Pull Thighs out of the pot and pull off the skin and bones, returning them to the pot for another 45 minutes or more. If you want, you can toss in some herbs and vegies for the last half hour. Strain and defat the stock with your Gravy Separator.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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