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Potes Gwyl Mihangel (Michaelmas Broth)

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“In modern times, Michaelmas is celebrated on September 29. During the Middle Ages, Michaelmas was a great religious feast and many popular traditions grew up around the day, which coincided with the harvest in much of western Europe. Traditionally a goose was cooked for the feast and then it's carcass was used to make the broth, which was then thickened with oatmeal. This recipe calls for a chicken. It's great to warm up with after a day spent building snowmen, waging snowball wars or a night spent caroling. My mother has made this as long as I can remember. Posted for Zaar World Tour 05”
3hrs 35mins

Ingredients Nutrition


  1. Clean the chicken and cut into the joints. Place in a large pan with the onion, carrot and celery.
  2. Season and cover with the water.
  3. Bring to the boil. Cover and simmer for 3 hours.
  4. Skim any fat from the surface of the liquid from time to time.
  5. Remove the chicken and strain the broth. Return the broth to the pan and sprinkle in the desired amount of oatmeal, if any.
  6. Simmer for 15-20 minutes.
  7. Serve the broth hot alone or with some of the chicken, finely chopped. T.
  8. A chicken or turkey carcase can be used instead of a whole bird.

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