• Bangalore Chicken Soup


    16 cups chicken stock (recipe below)
    1 whole chicken - including neck but excluding heart, liver and gizzards  
    4 large carrots, scrubbed and sliced into coins
    2 ribs celery, coarsely sliced (optional)
    1 onion, coarsely chopped
    1 bouquet garni: one sprig fresh thyme (or ¼ t. dried), one bay leaf, 5 black peppercorns, 4 sprigs parsley, 2 unpeeled garlic cloves, tied into a ball in cheesecloth



    1.Place chicken in tall, narrow soup pot and add stock and bouquet garni. Bring to a boil over medium-high heat
    2.Once the mixture comes to a boil, turn to low heat, so that liquid is at a low simmer, barely bubbling
    3.Allow the chicken to cook for about an hour, until the meat is falling off from the bones. Remove chicken to a platter
    4.Turn the heat up, so that broth is simmering strongly. Add vegetables to the broth and cook for about 10-15 minutes. Taste the broth and add seasoning to taste 
    5.Cook until vegetables are soft, for about 10-15 more minutes. Remove bouquet garni 
    6.Shred chicken off the bones and add to broth. Cook until chicken is reheated 
    7.Serve in wide, shallow bowls with crusty bread