Code And Cocktails

Cooking Chicken Soup

| Comments

In the interest in breaking my current blogging writing block I’ll record for posterity my ‘recipe’ for chicken soup.

First you need to eat some chicken so you have bones. I usually get rotisserie chickens for another recipe (Skillet Chicken Pot Pie) and then save the bones in the freezer. I use two carcasses for this recipe.

So take the bones and entomb them in a big pot with some carrots, celery, garlic and onion. Don’t worry about chopping up the vegetables or even peeling them - this step is making stock.

Look at the bones!

(The clever ones among you will note that I didn’t tell you how much of these things to put in. I am doing this in honor of my mother on this Mother’s Day.)

Now put in enough water to drown it all…

Now with water

and bring it to a boil.

Starting to Simmer

Let it boil for as long as you can stand to. You want it to get all the good tastes out of the chicken bones and vegetables. I usually let it go for 2-4 hours and stir it occasionally. I don’t let it boil down more than half-way however.

At this point it should be filling up your house with a very delicious aroma.

Boiling down

After boiling it down you need to strain out all the solid bits and throw them away. I have not included a picture of this because it looks rather unpleasant and might put you off the recipe. But take my word for it - this bit of unpleasantness will be worth it.

What you have now is chicken stock. Do with it what you will!

I usually choose to turn right around and create soup. I now put in carrots, celery, onion, garlic, maybe peas. These, since you will be eating them should be peeled, cleaned, etc.

Now making it into soup

I usually, because I am lazy, add a pasta to this soup, but potato or rice could be used instead.

Bon Appetit! Julia Child weilds Mjolnir to defeat the Midgard Serpent