Guest Blogger - Chef Richard!

Tonight we have a guest blogger. Chef Richard has arrived to prepare a wonderful Soupe au Poulet, that a 4 star French chef would be proud to serve.

He started at the Marche' Bastille, where he purchased poulet roti (chicken roasted on a spit).

His secret recipe is as follows:

• After you have removed all of the large portions of white and dark meat for one or two meals, boil the remaining chicken carcass in a pot with 1 1/2 litre of Parisian tap water.
• Add special seasonings:   salt and pepper to taste

                                                 1 clove crushed garlic
                                                 1 medium onion, chopped
                                                 2 tablespoons of fresh thyme, chopped
                                                 4 sliced basil leaves

• Don't add wine to the soup, but the chef may have a glass while cooking.
• Boil for 45 minutes on low heat.  Stir often and then allow to simmer for 3 hours.
• Crush bones in the pot and let the soup cool for 2 hours.
• Remove all bones and skin.
• Add of cup of broken angel hair pasta noodles.
• Reheat to a low boil, allowing pasta to cook for 30 minutes.

                                                

Serve with a fresh baguette and a good bottle of French Chardonnay wine (if there is any left from the Chef's tasting). If the noodles are not completely soft, drink more wine until they are. 

Serve with candle light........

It is "so darn good", if one follows this recipe correctly this is all that should remain of the poulet roti.

OOOHHH  LAA LAA!
Have another glass of wine to reward yourself for a job well done.