Cream of Chicken Soup with crispy chicken skins

Serves: 8

Ingredients

Chicken Stock

1.2kg whole chicken, skin removed

1.5L  water, cold

100g halved (not peeled) and roasted brown on cut side

120g carrot, quartered lengthwise

60g celery stalk, cut into 3cm length

4 bay leaves

2 1/2 tsp salt

2 sprigs fresh thyme

1 sprig fresh rosemary

1/4 tsp black peppercorns, crushed

Cream of Chicken Soup

50g Lakeland Dairies Butter

120g onion, diced

50g flour, all purpose

1kg chicken stock

120g sweetcorn, tinned

2 spring onions, finely sliced into 2mm thick rings

240g chicken meat, shredded

200g Pritchitts Cooking 15%

1/2 tsp salt

1/4 tsp black pepper, freshly ground

Crispy Chicken Skins

chicken skin from one chicken

1L water

250ml oil

Method

Chicken Stock

Place all ingredients into a suitable pot, bring to boil reduce heat to simmer and cook open for 45 minutes.

Remove chicken, leave to cool, then debone and shred meat into +/- 3 cm flakes.

Strain chicken stock through a chinnoise and set aside.

Cream of Chicken Soup

 Fry onions in butter until translucent.

Add flour and cook a blonde roux.

Add strained chicken stock and bring to boil, stirring continuously.

Add sweet corn, spring onions and chicken meat and bring to boil once more.

Add Pritchitts Cooking 15% and season with salt and pepper.

Present and garnish with crispy chicken skins.

Crispy Chicken Skins 

Boil chicken skin in water for 5 to 8 minutes.

Drain and spread out on a board to cool. Scrape off as much fat as possible while keeping the skin intact.

Place scraped skins into a fridge uncovered over night to dehydrate. Deep fry dehydrated chicken skins at 175ºC until puffy and crispy. Drain on paper towels and season with coarse salt & pepper or traditional Japanese shichimi togarashi.

Note: Serve with Shish Tawook