Chicken fat focaccia and soup

Chicken, lemon and lentil soup with chicken fat focaccia

Serves: 4

Preferment ingredients:
250g strong flour
250ml water, room temp
Pimch dried yeast

Final dough ingredients:
250g strong flour
100ml water, room temp
10g salt
3g dried yeast

To finish ingredients:
Sea salt
Chicken fat, dripping from a roast chicken

Chicken stock ingredients:
1 chicken carcass left from a roast
Chicken wings or any bones
½ garlic bulb
2 celery sticks
1 medium onion
1 large carrot
3 bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
5 whole black peppercorns
3 ltrs cold water

Chicken soup ingredients:
1 onion, diced
4 garlic cloves, chopped
3 celery sticks, diced
1 large carrot, diced
½ squash diced
2 bay leaves
100g ripe tomatoes, roughly chopped
20g frozen peas
100g red lentils
½ bunch parsley, chopped
1 lemon juiced
Any leftover chicken from the carcass


  1. To make the preferment, mix all ingredients together until it forms a smooth batter. Cover with cling film and leave at room temperature for 12-16 hours. Make sure there is enough room as it will double in size.
  2. To make the final dough, combine all ingredients and knead to form an elastic dough. This will take approx. 7 minutes. Prove the dough for 80 minutes, being sure to give the dough a fold every 15-20 minutes, so 3 times.
  3. Tip the dough onto an oven tray lined with baking paper and drizzled with the chicken fat. Press down with your fingers to form a rectangle shape, then leave for 10 minutes to rest.
  4. Drizzle generously with more chicken fat and press down again with your fingers, pushing your finger to the tray without tearing the dough – you will notice it will start to spread out a lot easier. Sprinkle with sea salt and rosemary (or a topping of your choice) and leave to prove for 20-30 minutes.
  5. Bake at 220’C for 20 mins.
  6. Before making the chicken stock for the soup, remove any of the meat and save it to add to the soup at the end. Cut the onion in half and dry fry until caramelised and brown. Roughly chop the celery and carrots.
  7. Place the chicken carcasses, garlic, onion, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil. Skim, then turn the heat down to a simmer. Continue to simmer gently for 3-4 hours, skimming as necessary, then pass the stock through a fine sieve.
  8. To make the soup, heat the olive oil in a large pot. Add the vegetables and saute on a low heat, until soft. Add the lentils and the chicken stock and simmer until the lentils are well cooked. Add the chopped tomatoes, peas, chicken and parsley. Simmer for 2 minutes, then add the lemon juice and season to taste.


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