The boys and I have been sick on and off for the last week, so we've been doing tons of chicken soups. I've been pulling whole chickens from my freezer and roasting them. I pull off the meat for the soup and then have the carcass left over. I roast the carcass 425ºF for 30 minutes and then throw it in a pot with the bits of the veggies I don't use (like tops and bottoms of carrots, celery, and onions, as well as onion skins) and throw them in with the carcass. Below is Chef Amanda DeLaura's recipe, which you can follow. Don't forget to save the wish bone for your children! Bon appétit!!
Makes 8+ cups
Ingredients:
1 whole organic free-range chicken carcass
2 carrots, cut into large pieces
2 stalks celery, cut into large pieces
1 onion, cut into quarters
1 bulb garlic, cut in half horizontally
2 bay leaves
1/4 cup organic apple cider vinegar
1 pinch whole black peppercorns
16 cups water, or more as needed
Salt, as desired
Directions:
- If using your leftover chicken carcass from last week’s recipe, be sure to remove the lemon and herbs from the inside of your If not they will continue to cook and become very bitter, ruining the taste of your stock. Add your carcass, carrots, celery, onions, garlic, bay leaves, and black peppercorns to a very large stockpot. Completely fill the pot with water, leaving about 2” at the top so that the stock doesn’t spill over when boiling. Add the vinegar.
- Place the pot over high heat and bring it to a boil. Once boiling, continue to boil over high heat for about 5 minutes. As foam and other impurities float to the top of your pot, be sure to skim them off with a ladle. Reduce the heat to medium-low and simmer for anywhere from 6 to 12 hours. If the broth evaporates too much so that the bones are showing, top off your pot with more water. The longer you cook your broth, the richer the flavor and color.
- Once you’ve removed your broth from the heat, carefully strain it through a fine mesh colander or cheesecloth, tossing the remaining bones and veggies scraps. Season your broth with sea salt and cool quickly over an ice bath. Do not put your hot broth directly into the fridge. This is a perfect environment for bacteria to grow and will increase the temperature of your fridge and potentially spoil other food being refrigerated.
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