Vegetable pottage with chicken how it is made - Savoury Trips

Ingredients

• For the base:
• 1 drumstick with thigh+3 wings
• 1/2 of a smaller onion
• 2 shallots
• 1 bouquet garni (thyme, leek leaf, chervil or parsley, bay leaf)
• 2 celery sticks
• 2 carrots
• 1 parsnip
• 2l water (or more)
• For the pottage:
• 1 kg of carrots
• 1 leek
• 300-400 ml of base
• butter cube
• white pepper to taste
• 1/3 teaspoon of turmeric
• Pinch of piment d'espelette (or ground red pepper)
• salt to taste
• Wash, clean, and/or peel and cut all the vegetables. Cut the vegetables for the base into bigger pieces - mirepoix, and the vegetables for pottage thin and into smaller pieces - demi mirepoix 🙂
• Heat up oil and stew the vegetables for the base, not more than 2 minutes and without colorization. Add chicken pieces and stew everything together for max 2 minutes. After that, pour water over.
• Cook the base for a maximum of 35 minutes from the moment it starts to boil with constant removal of foam and grease off the base's surface.
• After 35 minutes, strain the base, measure 400 ml for the vegetable pottage and put the rest into a freezer or the fridge for some future use.
• Stew the carrot and the white part of one half of the leek on butter, add salt, white pepper, turmeric, piment d'espelette, and then gradually the base. Cook everything together for 15 minutes.
• After that, mix everything with a stick mixer, check the seasoning, and maybe add some more base.
• Cut the other half of the leek into rings, stew on butter, for no more than 2 minutes.
• Serve the vegetable pottage in your favorite plate, sprinkle the chopped chicken from the base on top along with stewed leek rings on butter and decorate with chervil and parsley 🙂