Viewing post #78501 by Katg

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ImageKatg
Feb 25, 2010 9:51 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Let's start out with the Basic Stock

Thumb of 2010-10-12/Katg/42dd62


I love Soup! I live in Florida and it doesn’t matter how hot it is, I always make Soup. The other day I was craving some Chicken soup and I decided to open a can of that Campbells Select – you know the one advertised on TV where the woman can identify where all the ingredients came from…herbs from Smiths farm, potatoes grown on the east side of a mountain blah, blah, blah! It was just the worst thing I’ve tasted lately and threw it out! (at least the chicken variety!) I have to say though, Progresso makes a not-to-bad canned soup!

My Mom always made chicken soup using an old hen and boiling it all day…and it was wonderful. However old hens are hard to find these days and I usually use whatever chicken is on sale that week – usually thigh and leg quarters.

I was fortunate enough to visit Sicily many years ago and met a woman who made the best chicken stock I’ve ever tasted. She was also nice enough to share her technique…

To make about a quart and a half of good stock…(maybe more…I'm not good at measuring!)

Ingredients

5 thigh/leg quarters
2 onions
2 stalks celery
1 bay leaf
1 carrot
4 cloves of garlic
3 sprigs of parsley
Lots of salt to taste
Ground pepper
Water to cover

Take the chicken legs and pull off as much of the skin and fat that you can…leaving a little. Take a knife or cleaver and give it a quick chop through the bone – once through the thigh and once through the leg, leaving the leg intact (this allows the marrow to come out and flavors and colors the soup) Place the chicken pieces in a stockpot.

Wash the onions with the skin on and cut them in half (the onion skins also color the stock). Cut the celery stalks into a couple of pieces, add them to the pot with the bay leaf, carrot (unpeeled), garlic and parsley. Cover with water – about 2” over everything in the pot. (sorry…I’m not a measurer!)

Bring it all to a boil and skim off any white foam that comes to the top. Add your Salt and Pepper and lower the heat and just let it simmer for about 2 hours. The smell in the house is incredible!

Now you have to strain this…I usually pour it into another pot using a pasta strainer as it doesn’t have to be fine. Discard the onions, celery and carrot and you can salvage some of the chicken to add back into the soup. Some I throw out and the rest I put into a zip-lock bag for a treat to mix with Dog-food for my 2 little Yorkies (they are very happy!)

Skim off any unwanted fat and you have such a good broth to make soups and other recipes with!

In this case, I took about 4 cups of the broth, added a diced up onion, a sliced up stalk of celery and a large peeled sliced carrot…cooked it for about 15 more minutes, added a handful of egg noodles, cooked another 15 minutes and poured it over Matza Balls (from a mix)…OH MY!!!!

It tastes like "health soup" haha

Kat


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