Hearty Rotisserie Chicken Broth by The Kelbourne Saint in Glasgow
Tucked away on Queen Margaret Drive you’ll find The Kelbourne Saint.
Specialising in family dining, family style; the serve is reminiscent of your traditional Sunday Lunch, with whole roast birds and pass-around plates of sides. Their signature serve? Anything in their rotisserie.
The giant rotisserie oven takes centre stage in the restaurant, rotating locally sourced St. Brides chicken, flaming salted caramel pineapple and Dorset rose veal. If you’re in the need for comfort food in the form of copious amounts of gravy and buttermilk mash then The Kelbourne Saint is just the place for you.
Here, we’ll let you bring a little Kelbourne Saint warmth into your own home with the Hearty Rotisserie Chicken Broth.
This comforting soup is a great winter warmer and perfect as a starter or as a hearty main plate. Here’s what you’ll need to heat up your bones with our wholesome and delicious dish…
At The Kelbourne Saint we cook our chickens in our rotisserie oven, but this recipe is easily adapted to create it at home without a rotisserie.
Ingredients:
400g chicken thighs (Or left over chicken from your roast)
1 onion
2 carrots
2 sticks celery
2 cloves garlic
Bunch of parsley
2 baking potatoes
1 Chicken stock
15ml fish stock
Juice of 1 lemon
Method:
1. To prepare the vegetables, dice your onion evenly and add to bowl. Then grate the carrot, celery & garlic into the bowl as well.
2. In heavy bottomed pan place some oil and butter. Once the butter is melted add your vegetables and fry until golden brown
3.De-glaze the pan by adding in the chicken stock.
4.Now place the chicken into the pan and bring to a simmer. Once simmering cook the chicken thighs for 30 minutes before removing them. Shred the meat with a fork and remove the bones then add back into the soup.
5. Add in the lemon juice and fish stock and leave to simmer for 5-10min.
6. Finish by seasoning with salt and pepper and then the soup is ready to serve.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article