Literally translated to hens soup, hønsekødssuppe is a chicken soup with no chicken in it. Sort of. A broth is made with a whole chicken but then the chicken is cast aside and pork meatballs and dumplings end up stealing the show. Of course the Danish don't throw the chicken away, they have a whole suite of other recipes for poached chicken, but more often than not they make little chicken and asparagus tartlets called høns og asparges which also uses up some of the excess broth. You'll rarely find a recipe for one of them without the other being referenced and in keeping up the tradition I have done the same, you can find the recipe for my tartlets here.
If you don't fancy tartlets you could always try the divine pita od piletine, a chicken filo pie which we made for our "trip" to Bosnia. Or do as the Romanians do and serve it with mashed potatoes. Or as the English and make a sandwich filling with mayo and whatever other bits you fancy shoving in there.
- 1 chicken
- 1 onion peeled and quartered
- 1 carrot peeled and halved
- 1 celery stalk chopped roughly
- 1 leek chopped roughly
- 4 sprigs thyme
- 1/4 tbsp black peppercorns
- Small bunch parsley
- 1 bay leaf
- 1 tsp salt
- Appx 1.5 litres water
- 250g minced pork
- 1 egg
- 2 tbsp breadcrumbs
- 1/4 tsp salt
- Generous pinch ground pepper
- 1 tbsp finely chopped parsley
- 135g plain flour
- 80g melted butter
- 1/4 tsp salt
- Pinch pepper
- Pinch ground cardamom
- 1 egg separated
- 1 tbsp milk
NUTRITIONAL CONTENT PER PORTION
- Calories | 433
- Fat | 21.8
Serves | 4
Prep Time | 25 mins
Cooking Time | 1 hour 10 minutes
- Stuff the chicken with the onion and place in a large pot of water together with the carrot, celery, leek, thyme, peppercorns, parsley, bay leaf and salt. Pour in water until it reaches no more than 2cm above the chicken.
- Cover and bring to the boil, remove any foam that has formed on the surface then simmer. After 30 minutes remove the carrot and celery chop into 1cm cubes and set aside to add back to the soup later. Simmer the broth for a further 30 minutes until the chicken has cooked through.
- Remove the chicken and set aside for another recipe. See examples above of what other dishes you could cook it with.
- Strain the stock, return it to the pan and stir in the chopped carrot and celery.
- Mix all the meatball ingredients together with your hands. Wrap in clingfilm/saran wrap and refrigerate for ten minutes
- Roll into balls of roughly 2.5cm in diametre.
- Cook in a large pan of boiling salted water until they float to the surface. You may need to do this in batches, don't overcrowd the pan.
- Remove with a slotted spoon and set aside to serve with the soup later.
- In a medium sized bowl, mix together the flour, butter, salt, pepper, cardamom, egg yolk and the milk.
- In a separate bowl, whisk the egg white until it is light and fluffy.
- Fold the egg whites into the flour mix and stir in more milk if needed to bring it together into a pliable dough. Wrap in clingfilm/saran wrap and refrigerate for ten minutes.
- Roll into balls of roughly 2.5cm in diametre, dusting your hands/the work surface with flour if need be to stop it from sticking.
- Cook in a large pan of boiling salted water until they rise to the top of the water. As per the meatballs, you may need to do this in batches so as to avoid overcrowding the pan.
- Remove with a slotted spoon and set aside.
- Portion the meatballs and dumplings into your serving bowl and ladle over the hot broth.