DON'T USE WATER!
Use boxed or canned chicken broth as your base. That's the first lesson here.
But I do like to pump up the volume on my boxed broth. Here's how I do it. (Keep in mind you don't have to do this, I just like to make sure my soup has the most flavor possible.)
Typically, I like to roast a whole chicken every week or so. They are super easy and I use Ina's Lemon and Garlic Roast Chicken. It's so yummy.
After you've cut of all the meat, keep the chicken carcass in an air tight container in your fridge. Then when you are ready, here's what you do:
1. In a soup pot or dutch oven, add the chicken bones, 2 carrots in large chunks, 2 celery in large chunks, half a large onion quartered, 1 clove of smashed garlic, 2 bay leaves, 10-20 whole peppercorns.
2. Add two boxes of store bought chicken broth and 1-2 cups water. This is the brand I usually use. Obviously, use whichever you like best.
3. Bring the pot to a boil.
4. Then cover and simmer over low heat for an hour or two.
5. Using a mesh colander, strain the broth into a large pot or bowl. Store broth in airtight container in your fridge until you are ready to make your soup. I like to use Mason jars to store my broth. I use a ladle and funnel to make the transfer super easy.
Here's my finished product:
I usually can get 2 1/5 jars of which I can make two batches of soup. I hope this doesn't sound like a lot of work as you can spread it out over a few days when you have time and it really does pump up the volume.
Next up Squash Soup. Happy Eating.
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