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Catholic Recipe: Michaelmas Broth


  • 1 small chicken *
  • 2 liters water
  • 1 onion, diced
  • 50 grams carrot, diced
  • 50 grams celery, cut up
  • 2 Tablespoons long grain rice
  • Salt & pepper


Serves: 4

Prep Time: 4 hours

Difficulty: • •

Cost: $$$$

For Ages:15+

Origin: Wales


Food Categories (1)


Feasts (1)

Also Called: Potes Gwyl Mihangel

In the British isles, goose was served for this harvest feast. The leftover goose carcass was then used to make "Michaelmas broth". This recipe calls for chicken, since goose isn't available to many people, but one can substitute with turkey or goose.


* Traditionally, goose was used and the broth thickened with oatmeal. A chicken or turkey carcase can be used instead of a whole bird.

Clean the chicken and cut into joints. Place in a large pan with the onion, carrot and celery. Season. Bring to a boil. Cover and simmer for 3 hours.

Skim any fat from the surface of the liquid from time to time. Remove the chicken and strain the broth. Return the broth to the pan and sprinkle in the rice. Simmer for 15-20 minutes.

Serve the broth hot alone or with some of the chicken, finely chopped. The chicken can be used in other dishes.

From: Country Cooking - Recipes from Wales by Sian Llewellyn