Man attempts Guiness World Record for Unicycling 

Man attempts Guiness World Record for Unicycling

Just like a smile, Leah and Dan will brighten up your day for free! No refunds. On your radio at Sonshine's 98.5FM and DAB+ from 5-9am weekdays. Download our app to stream us live wherever you go or catch-up here.

Just like a smile, Leah and Dan will brighten up your day for free! No refunds. On your radio at Sonshine's 98.5FM and DAB+ from 5-9am weekdays. Download our app to stream us live wherever you go or catch-up here.

Leah and Dan Highlights

Just like a smile, Leah and Dan will brighten up your day for free! No refunds. On your radio from 5-9am weekdays. Download our app to stream us live wherever you go or catch-up here.

Just like a smile, Leah and Dan will brighten up your day for free! No refunds. On your radio from 5-9am weekdays. Download our app to stream us live wherever you go or catch-up here.

Leah and Dan

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Hearty Chicken Soup Recipe



Ingredients:

- 1 kg chicken necks

- 1-1.5lt water 

- 2 spring onion stalks, chopped

- 1 small red onion, chopped

- 1 tablespoon ghee

- 2 teaspoons good salt

- 1 TSP chicken stock 

- 1 teaspoon freshly cracked pepper

- 1 wedge lemon

- 2 garlic cloves, roughly squashed and chopped

- A little fennel seeds

- A big bunch of parsley, thyme, and rosemary



Instructions:
Prepare the ingredients:

   - Chop the red onion.

   - Roughly squash and chop the garlic cloves.

   - Rinse the parsley, thyme, and rosemary.


Heat the ghee:

   - In a large pot, heat 1 tablespoon of ghee over medium heat.


Add the chicken necks:

   - Add the chicken necks to the pot and brown them on all sides, about 5 minutes


Add the aromatics:

   - Add the chopped red onion and garlic to the pot with the chicken.

   - Stir & Cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.

.


Season the soup:

   - Add 2 teaspoons of salt, 1 teaspoon of freshly cracked pepper, the chicken stock and fennel seeds to the pot.

   - Stir to combine.


Add water:

   - Pour in enough water to cover the chicken necks, about 1-1.5lt liters (you can add more water but will have a more subtle taste)

   - Add the whole spring onion stalks.


Add the herbs:

   - Tie the big bunch of parsley, thyme, and rosemary together with kitchen string.

   - Add the herb bundle to the pot

   - Add the lemon wedge to the pot


Simmer the soup:

   - Bring the soup to a boil, then reduce the heat to low and let it simmer for about 3-4 hours or 1.5 hours in a pressure cooker.

   - Skim off any foam or impurities that rise to the surface of you desire but I keep it all in there.

Blake Proud's Recipe:
Adjust seasoning:

   - After simmering, taste the soup and adjust the seasoning with more salt and pepper if needed.


Finish the soup:

    - Strain the soup through a sieve and  


Serve:

    - Ladle the soup into bowls and garnish with fresh parsley and spring onion if desired.

    - Serve hot and enjoy your hearty chicken soup!

    - You can also add noodles to the broth to make it more hearty 

Hearty Chicken Soup Recipe
 
Ingredients:
- 1 kg chicken necks
- 1-1.5lt water 
- 2 spring onion stalks, chopped
- 1 small red onion, chopped
- 1 tablespoon ghee
- 2 teaspoons good salt
- 1 TSP chicken stock 
- 1 teaspoon freshly cracked pepper
- 1 wedge lemon
- 2 garlic cloves, roughly squashed and chopped
- A little fennel seeds
- A big bunch of parsley, thyme, and rosemary
 
Instructions:
<ol>
<li>Prepare the ingredients:</li>
</ol>
   - Chop the red onion.
   - Roughly squash and chop the garlic cloves.
   - Rinse the parsley, thyme, and rosemary.
 
<ol>
<li>Heat the ghee:</li>
</ol>
   - In a large pot, heat 1 tablespoon of ghee over medium heat.
 
<ol>
<li>Add the chicken necks:</li>
</ol>
   - Add the chicken necks to the pot and brown them on all sides, about 5 minutes
 
<ol>
<li>Add the aromatics:</li>
</ol>
   - Add the chopped red onion and garlic to the pot with the chicken.
   - Stir &amp; Cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
.
 
<ol>
<li>Season the soup:</li>
</ol>
   - Add 2 teaspoons of salt, 1 teaspoon of freshly cracked pepper, the chicken stock and fennel seeds to the pot.
   - Stir to combine.
 
<ol>
<li>Add water:</li>
</ol>
   - Pour in enough water to cover the chicken necks, about 1-1.5lt liters (you can add more water but will have a more subtle taste)
   - Add the whole spring onion stalks.
 
<ol>
<li>Add the herbs:</li>
</ol>
   - Tie the big bunch of parsley, thyme, and rosemary together with kitchen string.
   - Add the herb bundle to the pot
   - Add the lemon wedge to the pot
 
<ol>
<li>Simmer the soup:</li>
</ol>
   - Bring the soup to a boil, then reduce the heat to low and let it simmer for about 3-4 hours or 1.5 hours in a pressure cooker.
   - Skim off any foam or impurities that rise to the surface of you desire but I keep it all in there.
Blake Proud's Recipe:
<ol>
<li>Adjust seasoning:</li>
</ol>
   - After simmering, taste the soup and adjust the seasoning with more salt and pepper if needed.
 
<ol>
<li>Finish the soup:</li>
</ol>
    - Strain the soup through a sieve and  
 
<ol>
<li>Serve:</li>
</ol>
    - Ladle the soup into bowls and garnish with fresh parsley and spring onion if desired.
    - Serve hot and enjoy your hearty chicken soup!
    - You can also add noodles to the broth to make it more hearty

Man Unicycles Across A Country With Swollen Ankles 2

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