Chestnut and chicken velouté
I’d suggest making this recipe the same weekend you make the chicken with rice and lentils.
After cutting up the chicken pieces, put the carcass in lightly salted cold water and cook for an hour.
There — you’ve already got your stock. Nothing goes to waste. It’s by saving that you can afford better-quality produce.
Seasons & months
Preparation
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Step 1
Cook the chicken carcass in lightly salted water for an hour.
Pick off all the little bits of chicken from the carcass.
Put them in a pan with the stock. At boiling point, add the chestnuts and carry on cooking for 30 minutes.
Blitz the soup and check the seasoning.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
360
kcal
Protein
5
grams
Carbohydrates
72
grams
Fat
4
grams
Fibre
10
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
