Classic Cream Of Chicken Soup
|Chicken leg||1 (Thigh And Drumstick)|
|Strong chicken broth||8 Cup (128 tbs)|
|Water||2 Cup (32 tbs)|
|Medium||1⁄2 (Skin Still On)|
|Fresh sage leaves/1/2 teaspoon ground dried sage||4|
|Clarified butter/Oil||4 Tablespoon|
|Fresh cream/Half and half||1 Cup (16 tbs)|
1. Place the chicken leg, the broth, and 2 cups of water in a large soup pot. Bring to a boil over medium heat and skim off any foam that rises to the surface. Add the onion, bay leaf, parsley stems, and sage. (You can tie these in a bundle with cotton twine for easy removal, if desired.) Lower heat and simmer until cooked through, about 45 minutes. Strain. Cool the chicken, discard the skin, and dice the meat.
2. In a small saucepan, combine the clarified butter and flour. Cook over moderate heat until the mixture is a smooth paste with a nutty aroma, about 5 minutes. Set aside to cool. This is your roux.
3. Ladle a cup of hot soup into the roux. Over low heat, beat the mixture together with a wire whisk until smooth. Add more soup and repeat until half of the soup is thickened, bringing the mixture to a simmer between additions. Pour this thickened broth back into the rest of the soup.
4. Bring to a simmer, and cook 5 to 8 minutes. Stir in the cream and diced chicken meat, and season to taste with salt and pepper.