Prep 4 hrs 15 mins
Cook 2 hrs 30 mins
Love the funny names that the British have for their foods. This one is really good and rich tasting! I will boil the chicken etc in the evening then chill the broth overnite. Next day I will skim and put it all together and then eat it!! Prep time includes chilling, cooking includes all the simmering.
- 1 (2 1/2 lb) chicken
- 1 slice smoked ham (12 oz or boiled ham in 1 piece)
- 2 onions, chopped
- 2 stalks celery, chopped
- 1 carrot, sliced
- 4 tablespoons finely chopped parsley
- 1⁄4 teaspoon thyme
- 1⁄8 teaspoon nutmeg
- 7 cups water
- 1 teaspoon salt
- fresh ground black pepper
- 3 egg yolks
- 1⁄2 cup heavy cream
- Place the chicken in a dutch oven.
- Add ham, onions, celery, carrot, 2 tablespoons parsley, thyme, nutmeg, water, salt and pepper.
- Bring to simmering point.
- Cover the pan and simmer over low heat for 1 hour.
- Remove chicken from the carcass and cut into small pieces.
- Remove ham from pan and cut into small pieces.
- Set both aside.
- Return the chicken carcass to the pan and simmer for 1 more hour.
- Strain the broth.
- Cool and then chill in the refrigerator for 4 hours.
- Skim fat from the broth.
- Return broth to simmering point and add chicken and ham.
- Combine eggs and cream.
- Add to hot soup.
- Heat until cream is hot but do not allow soup to boil.
- Garnish with remaining 2 tablespoons of parsley.