Chicken Cream

Name: Chicken Cream
Yield: 4
Ingredients: 4 cups of water; 1 tablespoon of oil; 2 chicken wings; 2 chicken breasts; 2 stalks of celery without leaves cut into pieces; 1 medium onion cut into pieces; Chicken giblets and carcass; Salt to taste; To accompany; 100g of crumbled gruyère cheese

1
4 cups of water
2
1 tablespoon of oil
3
2 chicken wings
4
2 chicken breasts
5
2 stalks of celery without leaves cut into pieces
6
1 medium onion cut into pieces
7
Chicken giblets and carcass
8
Salt to taste
9
To accompany
10
100g of crumbled gruyère cheese

Ingredients

1
4 cups of water
2
1 tablespoon of oil
3
2 chicken wings
4
2 chicken breasts
5
2 stalks of celery without leaves cut into pieces
6
1 medium onion cut into pieces
7
Chicken giblets and carcass
8
Salt to taste
9
To accompany
10
100g of crumbled gruyère cheese

Directions

1
Cook all the ingredients, except water, for 10 minutes over high heat, stirring occasionally
2
Add the water and cook for 30 minutes over medium heat with the lid on
3
Season with salt
4
Remove from heat and strain through a sieve, reserving the broth
5
Remove all meat from the carcass and blend it in a blender with the vegetables
6
Return to the pot with the reserved broth, warm and serve with crumbled cheese and biscuits or crackers.