1 5 ½ pound roasted chicken, all white and dark meat removed from the bone
5 slices Applewood smoked bacon, cut into thin slices cross way
3 pounds of small red skinned potatoes. cut into fourths
1 yellow onion, diced
2 tbsp olive oil
4 large ears of corn, corn shaved off the cobb
8 cups chicken broth
4 cups half and half
2 tbsp of unsalted butter
1 tsp kosher salt
1 tsp ground black pepper
¼ tsp freshly grated nutmeg
1/2 tsp dill weed
fresh chopped parsley
Remove all the chicken from the bone into shreds and place in a bowl and set aside.
Meanwhile, add the 2 tbsp of olive oil to the stock or soup pot over medium heat, add the Applewood smoked bacon and cook until crisp (you can pull a few pieces to garnish if you would like), then add the onions. Once tender add the potatoes and toss in the oil onion and bacon mixture,season with salt and ground black pepper. Cook for about 3 minutes and then add the chicken stock.
Bring to a high rolling boil and cook for about 20-25 minutes, or until the potatoes are fork tender and stock reduces and thickens from the starch in the potato.
If you want this thicker add 2 tbsp of flour to the butter and mix well with a fork, then add to the pot and stir well. The thickness of the broth depends on you and what tickles your fancy.
|See how much this has reduced...Almost gone...Lots of flavor there. |
Dont worry, there will be lots of cream going in! : )