CHUFFA'S LEEK, POTATO AND CHICKEN BROTH

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*This is my recipe for the above. If you are a vegi then replace the chicken stock with veg stock and omit the chicken.

You will need: 2 Leeks washed and cut up into 1in slices
5 large potatoes
4 chicken breasts
6 cloves of garlic or as much as you dare
2 pints of chicken stock
salt and mixed pepper to season
4 Table spoons of Olive/veg oil, for sealing chicken

Wash the Leeks carefully, removing all the sand and grit that may have gathered between the leaves and cut into 1 inch slices.

Chop the garlic roughly and leave this to one side. You can use more or less garlic depending on your taste.

Wash, peel and cut the spuds into 2 inch cubes. Wash the chicken, dry, then cut into bite size portions.

Place small amounts of chicken into the pot and fry in olive/veg oil until the chicken is sealed on all sides. Continue to seal rest of chicken portions.

With your chicken stock at the ready, put the Leeks, Spuds and Garlic into the pot and cover with the stock. Bring just to the boil then turn the heat very low and simmer for about one and a half hours.

After an hour and an half, the spuds should be cooked and soft. If not cook on for a little further until soft.

Mash the spuds with a potato masher, but only rustic, not so the spuds disappear into the broth.

Add the chicken and stir the broth. Replace the lid and continue to simmer for a further 30 minutes.

The broth should now be ready

Season with a small amount of salt and grind at least half a teaspoon of mixed pepper into the broth.

All that remains is to scoff it up with some cheese top rolls. Enjoy*

• 14 Jan, 2010
• 7 likes

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