Chicken soup

I have a mild ear ache, nagging headache and I feel like I am breathing in through only one of my nostrils. sigh..and its cold and gray outside. Chicken soup makes it all a little better.

Serves 6

6 chicken drumsticks, skinned

5 cups of water

Bouquet garni - small bunch of parsley, 5-6 sprigs of thyme and 2 sprigs of rosemary

4 cloves of garlic, peeled

8-9 shallots sliced

3 bay leaves

5-6 whole peppercorns

1 tbsp of flour

Salt to taste

Freshly ground black pepper

1. Season the chicken legs with salt and pepper. Heat a couple of tbsps of oil in a soup pot and add the chicken. Let the chicken brown until it comes off the pot easily and let it brown on the other side as well. Set aside.
2. Add shallots to the oil and cook until wilted and translucent. Add some salt to help with the wilting.
3. Add garlic cloves and flour. Stir quickly for less than a minute and add 1/2 of water. Scrape the bottom the pot with a wooden spoon to remove brown bits.
4. Now add the rest of the water, bouquet garni, bayleaves and peppercorns.
5. Allow the water to come to a quick simmer. Add chicken legs. Bring to a boil, add salt, lower the heat, cover and cook for 35 mins until the chicken is done.
6. When done, remove the bouquet garni and bay leaves. Squeeze some lemon juice into it before serving.