Prep 15 mins
Cook 3 hrs 20 mins
In modern times, Michaelmas is celebrated on September 29. During the Middle Ages, Michaelmas was a great religious feast and many popular traditions grew up around the day, which coincided with the harvest in much of western Europe. Traditionally a goose was cooked for the feast and then it's carcass was used to make the broth, which was then thickened with oatmeal. This recipe calls for a chicken. It's great to warm up with after a day spent building snowmen, waging snowball wars or a night spent caroling. My mother has made this as long as I can remember. Posted for Zaar World Tour 05
- 1 small chicken
- 2 liters water
- 1 onion, diced
- 1⁄2 cup carrot, diced
- 1⁄2 cup celery, sliced thin
- salt & pepper
- oatmeal (optional)
- Clean the chicken and cut into the joints. Place in a large pan with the onion, carrot and celery.
- Season and cover with the water.
- Bring to the boil. Cover and simmer for 3 hours.
- Skim any fat from the surface of the liquid from time to time.
- Remove the chicken and strain the broth. Return the broth to the pan and sprinkle in the desired amount of oatmeal, if any.
- Simmer for 15-20 minutes.
- Serve the broth hot alone or with some of the chicken, finely chopped. T.
- A chicken or turkey carcase can be used instead of a whole bird.