Mums Know Best: The Hairy Bikers' Family Cookbook by Hairy Bikers

Author:Hairy Bikers [Bikers, Hairy]
Language: eng
Format: azw3
ISBN: 9780297867180
Publisher: Orion
Published: 2011-07-28T04:00:00+00:00

Half fill a large saucepan with water and bring it to the boil. Add the chicken carcass and cook it for 1 hour. Discard the bones, add the chicken meat, cut into pieces, and cook for another 30 minutes until the chicken is cooked. Skim any froth from the top of the stock.

Wash and peel the vegetables, except the Scotch bonnet, and cut them into bite-size pieces – not too small. Add them to the stock, bring it back to the boil and simmer for another 30 minutes, stirring occasionally.

Meanwhile, sift the flour and salt into a bowl. Add enough cold water to make a soft dough and knead for 5 minutes. Roll the dough in the palm of your hand to make sausage-shaped dumplings about 6cm long and 1.5cm thick.

Add the dumplings, Scotch bonnet, thyme and chicken noodle soup mix to the saucepan and season to taste. Stir and simmer for 15–20 minutes, then serve hot. The soup should be of a medium consistency so add some boiling water if it’s too thick. If it’s too watery, add some cornflour, stir well and simmer for another 5 minutes.

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