CookEat Recipe
Chicken Pectoral Soup
Chicken, rice and leek soup with small chicken-and-beef meatballs.
Method
Steps
Step 1
Skin and bone one small tender chicken, keeping the breast meat, leg meat and headless carcass from that same bird separately. Cut the breasts into half-inch pieces. Remove the sinews from the leg meat.
Step 2
Finely chop the leg meat with the two ounces of raw lean beef, then pound to a smooth paste. Add the three tablespoons of plain breadcrumbs and the two egg yolks and pound again until evenly mixed. On a lightly floured surface, form small cranberry-like balls. Keep them refrigerated while preparing the soup.
Step 3
Heat the one and a half tablespoons of melted butter in a saucepan. Add all the breast pieces, the three finely sliced leeks and the chopped white onion. Brown gently for about ten minutes, stirring occasionally.
Step 4
Add the quart of finished white broth, the two quarts of water, the same headless carcass, two teaspoons of salt and half teaspoon of ground black pepper. Bring to a boil and cook for about thirty-five minutes. Add the three ounces of raw rice and cook for about thirty minutes more, until the rice is tender and both the breast meat and any meat remaining on the carcass are fully cooked to at least 74°C.
Step 5
Bring the separate pint of water to a boil and plunge in the meatballs. Poach for about two minutes as an initial guide, then continue as needed until the centre of every ball reaches at least 74°C. Drain on a sieve and add the cooked balls to the hot soup.
Step 6
Lift out the carcass and remove all loose bones, returning any cooked meat detached while removing them. Skim fat from the surface, pour into a hot soup tureen and serve.
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