You could have a beer while sampling this delcious and simple honey/lemon chicken soup.
http://www.abc.net.au/jamescancook/thisweek.htm
Honey and Lemon Soup
Ingredients
To make 2 litres of chicken stock
1 chicken
2 large carrots
1 brown onion
2 bay leaves
head of celery
bulb of garlic
2 stalks of lemon grass
4 litres of water
tbsp salt
For the soup
6 lemons
250g honey
Garnish
Spring onion
Method
To make the stock
Hit the lemon grass stalks with the back of a knife to break up the fibres. Tie them in a knot so they will sit in the pot. Roughly chop the celery, carrots, and onion. Put all the stock ingredients, including the chicken, in to a large pot and bring to the boil, then simmer for an hour and a half.
After the stock has cooled for about an hour, remove the chicken thighs and strain the remainder through a colander. Put the stock into the fridge for about an hour and a half. Fat will solidify on top of the stock. Remove as much of the fat as possible.
To make the soup
Juice the lemons. Put the honey and lemon juice in a saucepan on a gentle heat until warm. Add a litre of the chicken stock to the lemon and honey and heat without boiling.
You can eat this soup as it is or you can add some of the thigh meat from the chicken.
Garnish each bowl with a little shredded spring onion.
cheers
reg