Ingredients
- 2 sticks of celery
- 1 onion
- 350 gr. butternut squash
- 3 carrots
- olive oil
- 1 fresh bay leaf
- 1 litre organic chicken stock
- 2 tablespoons plain flour
- 700 gr. leftover cooked free-range chicken
Herb biscuits
- 1 sprig of fresh thyme
- 1 sprig of fresh rosemary
- 230 gr. plain flour , plus extra for dusting
- 1 tablespoon baking powder
- 110 gr. unsalted butter
- 240 ml single cream
Method
- Biscuits
- Pick and finely chop the herb leaves, then combine with the flour, baking powder and 1½ teaspoons sea salt.
- Cut the butter into chunks, and work into the flour with your fingers until the mixture forms big crumbs, the size of small peas.
- Add the cream and mix until evenly incorporated and slightly sticky.
- Turn out onto a lightly flour-dusted board and pat into a 2.5cm-thick circle. Using a 5cm-diameter cutter, cut into 12 to 14 rounds.
- Trim and finely chop the celery, then peel and finely chop the onion.
- Peel the squash, then cut into 2.5 cm pieces along with the carrots.
- Heat 1 tablespoon of oil in a large saucepan over a medium heat, and add the celery and onion.
- Cook for 4 – 5′, until the vegetables start to turn golden, stirring often.
- Add the carrots and squash and sauté until they begin to soften.
- Add the bay leaf and chicken stock, bring to the boil, then reduce to a simmer for 20 minutes, or until the vegetables are tender.
- Preheat the oven to 190 ºC.
- In a bowl, whisk 120 ml of cold water with the flour until combined.
- Add a cup of the hot broth to the mixture and whisk well.
- Strain the mixture and whisk it back into the broth.
- Bring the broth to the boil.
- Shred or dice the chicken, add to the pan and season with sea salt and black pepper.
- Reduce the heat and simmer for 5′.
- Pour the broth into a 2,8 litre baking dish.
- Top the chicken with the uncooked biscuits and bake for 35 – 40′, or until the biscuits are golden and cooked through, and the broth is bubbling.