The Bare Bird Chicken Leg Hock Soup Recipe

Chicken Leg Hock Soup with Parsley and Zucchini

By Ray Capaldi

8 serves

8 serves

15 mins

15 mins

50 mins

50 mins

CH-TBB-ChickenCuts-Drumstick
Antibiotic Free Chicken Drumsticks
8 serves
8 serves
15 mins
15 mins
50 mins
50 mins
CH-TBB-ChickenCuts-Drumstick
Antibiotic Free Chicken Drumsticks

Ingredients

  • 600ml chicken stock
  • 6-8 The Bare Bird chicken drumsticks, hocks removed
  • 100g dutch cream potatoes, skin on, cut in coins
  • 1 bunch continental parsley
  • 250g zucchini
  • 1 tsp gluten free cornflour, mixed to a paste
  • 3g hot mustard

Method

  1. Heat chicken stock over low heat. Add chicken hocks, braise, and add potato.
  2. Cook on low for 25 mins. Drain stock and blend it with half the parsley, then return to the pan.
  3.  Add zucchini, chopped, parsley, and cornflour paste, hot mustard and allow to thicken.
  4. Garnish with remainder of the parsley and serve with crusty bread.

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