How To Make Chicken Soup With A Left Over Chicken Carcass?
by admin on Sep.24, 2009, under Main Site
:Carcass, Chicken, Left, Make, Over, Soup, With
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September 25th, 2009 on 2:53 am
Try this simple recipe for chicken soup, using a leftover chicken carcass. A basic broth can be made with just the chicken, water, onion and pepper.
CHICKEN SOUP
4 servings
INGREDIENTS
1 onion
100g to 125g of at least 2 additional vegetables (see below)
1 roast chicken carcass
1 litre of water
1 chicken stock cube
1 teaspoon of a dried herb
Ground pepper to taste
METHOD
Peel the onion and chop it into big pieces. Peel the other vegetables, if required, and chop them into 2cm (1 inch) pieces.
Put the chicken, onion, vegetables, water and stock cube into a large saucepan on a medium heat. Stir thoroughly. Bring to the boil, then turn down the heat until it is just boiling (simmering).
Put the lid on and cook for 1 hour. Check the liquid level from time to time and top up if it starts to dry out.
Fish out the carcass and put it on a plate. Remove any meat which is still on the bones, Put the meat back into the soup. Discard the bones.
If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.
Add the herb. Stir thoroughly.
Season with the pepper.
ADDITIONS & ALTERNATIVES
You can use carrots, celery, courgettes, leeks, mushrooms, tomatoes, parsnips, potatoes, swedes, turnips, etc. Using green vegetables and mushrooms will give a light and delicate broth. Using root vegetables and tomatoes will give a thick and hearty soup.
Sage would seem to be a good herb to use. After all, sage and onion does go with chicken.
For Chicken Noodle Soup, use green vegetables and add a small pack of noodles. Cook them in the soup, according to the instructions on the packet.
TIPS
Don’t panic, if you fish out fewer bones than you remember going in. Some will have dissolved into the soup, adding to the goodness.
September 25th, 2009 on 3:14 am
Remove as much meat from the carcass as you can and put aside. Now in a large pot, put about 2 quarts water and celery, onions, salt, pepper, bay leave and carcass. Bring to a boil. Let the bones boil for about 1/2 hour and then turn off. Once cool, strain this broth into another pot and bring back to boil, you might need to add 2 or 3 more cups of water to replace whatever water evaporated while cooking carcass. Add the meat and you can add some diced carrots, and let cook until they are tender. Add the noodles of your liking to the boiling broth and once soft, turn off heat.
Salt and Pepper to taste.
September 25th, 2009 on 6:21 am
roast the carcass with a whole unpeeled head of garlic
put the chicken and garlic (just squeeze out the softened garlic inside the head) in 2 litres of water or chicken stock
add diced onion, carrot, celery, bay leaf, pepper.
bring to gentle simmer for a couple of hours…
season with salt.
if u want it clear then do big vegies and strain
if u want it chunky then cut the vegies to size and add halfway thru cooking
if u want a thick texture then add vegies at the start and blend at the end of cooking
this is a good base… u can add anything u like to this..
bacon, herbs, peppers, chilli, corn, seafood, ginger, any range of spices, white wine, tomato paste
September 25th, 2009 on 10:44 am
Boil the carcass in water, add seasonings, then when broth is ready, add the veggies of your choices and make soup. Very easy!!