Chicken bouillon with mushrooms and chicken
The chicken bouillon
Check the chicken for any offal and blood, and wipe the inside with some papar. Place chicken in a pot, cover with water and add half the onion, garlic and spices. Bring the pot to a boil and skim the soup, let the chicken slow simmering for 50 minutes.
Turn off the heat and let the chicken rest until it`s finished in the bouillon for about 15-20 min. Take up the chicken and pick the breast meat into large pieces. Season with a little salt and fresh pepper. Save some of the chicken to a salad or other use the next days.
Sift the bouillon through a fine sieve into another pot and let it reduce until, there is good taste and a lot of power in it.
500 g mixed mushrooms.
1 clove garlic
5 sprigs thyme
2 tbsp. olive oil
sea salt and freshly ground pepper
1 cup dry sherry
1 liter of the chicken bouillon
A little olive oil
250 g of the boiled chicken
Clean the mushrooms with a brush or a small vegetable knife; wash them if necessary. gently. Cut the mushrooms into chunks (save a few whole raw mushrooms to put on top of the bouillon eventually)
Peel shallots and garlic and chop both finely. Saute the mushrooms, thyme and onion in olive oil in a pan until the mushrooms get some color, and season with salt and pepper. Add the sherry and reduce it into half, and add then chicken bouillon into the pot. Let the bouillon boil for 10-15 min.
Season the bouillon with salt and pepper and. a splash of fresh sherry.
Serve the bouillon with mushrooms and the cooked chicken meat, cut the raw mushrooms in very thin slices and put on top. Drizzle with a few drops of olive oil. Serve with goodbread, as a starter or a larger portion as a main meal. The bouillon can also be made of dried mushrooms.