FreeFrom roast/braised chicken with sweet corn
Dairy, egg, gluten, lactose, nightshade, nut, soy and wheat free
This was an experiment which arose out of a comment my son made about how the flesh of chicken which had been slow cooked submerged in liquid was rather unattractively soft even though it was very tasty. So I thought I would try to achieve the moist and juicy virtues of the submerged chicken with the drier, more concentrated texture and flavour of a roast chicken. I thought that it worked rather well.
2 small onions, finely chopped
Heat the oven to 160C/300F/Gas mark 3.
Use the remaining cooking juices and vegetables, the carcass of the chicken and some extra water to make earth-shatteringly delicious stock, from which you can then make even more earth-shatteringly delicious soup...