Chicken Stock
adapted from Cheap Cooking
1 chicken carcass, like one leftover from store-bought roasted chicken
water to cover
2-4 peppercorns
1-3 tsp. salt
a few shakes of pepper
2 dried bay leaves
1 onion, halved
1. Put the chicken carcass in a big stock pot and cover with water. You can break up the carcass a bit to fit the pan if need be.
2. Bring to a boil, then quickly turn down to a bare simmer. Skim any gray scum-like stuff off the top of the broth. Simmer for a few hours.
3. Strain the soup using a colander or cheesecloth. Pour the broth into a large jar and refrigerate over night. In the morning, the fat will have solidified. Spoon it off.
4. Freeze stock for later use, or use right away--try my chicken soup recipe below!
Chicken Noodle Soup
inspired by my Mum
1/2 onion, chopped
3 large celery stalks, chopped
1 cup carrots, chopped
1 dried bay leaf
chicken stock (I used all of the stock made from the previous recipe)
4 cups water
salt and pepper, to taste
cooked pasta
chicken breast, shredded or roughly chopped
fresh parsley (optional)
1. Just cover the bottom of a large soup pot with soup stock or water. Bring to medium-high heat and add onions, celery, carrots, and bay leaf. Simmer until vegetables begin to soften.
2. Add chicken stock and water, season with salt and pepper. Lower to medium heat and cover with lid. Season with salt and pepper. Let simmer for 1 to 2 hours.
3. About 10 minutes before serving, throw in cooked pasta and/or chicken. Heat through and ladle into bowls. Garnish with fresh parsley and enjoy!
Try This: Depending on how hearty of a soup you'd like, add pasta and/or chicken accordingly. You can use chicken thighs or breasts; it's entirely up to you--that's the beauty of making soup!
For a 'warming' agent, add a couple of thumb-length pieces of fresh ginger root.
images via our best bites and can you stay for dinner?
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