Cream Of Chicken Soup
|Chicken carcass||1 (From Roast Chicken)|
|Chicken giblets||1 Cup (16 tbs)|
|Celery stick||1 , washed, trimmed and sliced|
|Onions||2 Medium, skinned and chopped|
|Mushroom stalk||2 Ounce, washed and chopped (50 Gram)|
|Water||2 Pint (1.1 Liters)|
|Butter/Margarine||2 Ounce (50 Gram)|
|Flour||2 Ounce (50 Gram)|
|Milk||1⁄2 Pint (300 Milliliter)|
|Cream||30 Milliliter (2 Tablespoon)|
Remove all scraps of meat from the carcass, cut them into neat pieces and set aside.
Crush the carcass and put it in the pressure cooker with the giblets, vegetables, bouquet garni and the water.
Put on the lid and bring to high (15 lb) pressure, then cook for 45 minutes.
Reduce pressure quickly.
Strain the stock, leave it to cool, then discard the chicken fat.
Melt the fat in a pan, stir in the flour, and cook for 2-3 minutes.
Remove pan from the heat and stir in the milk and 900 ml (1 1/2 pints) chicken stock.
Return pan to the heat and bring to the boil, stirring until the soup thickens.
Add the meat trimmings and nutmeg.
Just before serving, stir in the cream.
Serve with croutons or toast.