Rustic Chicken

This time it’s a chicken broth which is perfect for this time of the year. And it slots perfectly into the year of food and drink. It’s a simple and quick recipe to make after you have been out exploring the castle on a cold winter day.

Alternatively, you can enjoy the Rustic Chicken in the Unicorn Cafe.

Rustic Chicken, Leek & Potato Broth. Serves 4.

Ingredients:

• IL Vegetable stock
• 250g Leeks – cut into 2cm pieces and washed
• 500g Potatoes scrubbed and cut into 2cm dice
• 4 x Chicken thighs
• Salt & pepper

Method:

• Bring the vegetable stock to the boil
• Add the chicken thighs and allow to simmer for 20 minutes
• Remove the chicken with a slotted spoon from pot and place on a plate and leave to cool
• Remove the skin and pick the chicken from the bone
• Add the leek to the stock and boil for 5 minutes, then remove from pot with slotted spoon and allow to cool
• Add the potatoes to the pot and cook them until soft, roughly 15 minutes
• Remove half the potatoes from the pot when they are soft and keep with the cooked leek
• Blend the remaining potato and stock until smooth
• Add the remaining potato, leek and chicken
• Simmer for 5 minutes and season to taste

Serve with some crusty bread.

Have a nice time cooking and remember share you pictures with us at @stirlingcastle using the hashtag #HSEat

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