So I am a soup junkie.
Especially in the cooler weather, soup, like stew, is so comforting. And so affordable.
Over the past three months, I've evolved a routine for making soup a couple of times a month.
First, I buy organic chicken backs, usually at Mangiani's, my favorite butcher (tho out of my way), then onions, parsnips, carrots, greens. The next steps are to make organic chicken soup stock, and then to turn that into all sorts of yummy soups.
Here's how you do it:
Ingredients
2 lbs organic chicken backs
1 lb chicken parts, thighs preferred
1 parsnip
1 large onion
3 carrots
3 cloves garlic
Water to fill kettle (8-10 cups)
Pepper corns
Sea salt
Method:
Wash the chicken and put in kettle.Peel the veggies and put in kettle. Add 8-10 cups water and bring to a low boil. Skim off the scum, reduce heat to medium simmer, cover and cook for 2 hours. Taste and when flavorful, take off stove and strain. Put the liquid in a container, then put the other ingredients into another container. 24 hours later, skim fat off the chicken stock and throw out or put aside. You're now ready to make soup.
I usually take half the stock and make a soup, and freeze the other half for a later date soup.
For about $5.00, I have super flavored stock and the ingredients both for a great chicken soup and the stock for another soup.
Especially in the cooler weather, soup, like stew, is so comforting. And so affordable.
Over the past three months, I've evolved a routine for making soup a couple of times a month.
First, I buy organic chicken backs, usually at Mangiani's, my favorite butcher (tho out of my way), then onions, parsnips, carrots, greens. The next steps are to make organic chicken soup stock, and then to turn that into all sorts of yummy soups.
Here's how you do it:
Ingredients
2 lbs organic chicken backs
1 lb chicken parts, thighs preferred
1 parsnip
1 large onion
3 carrots
3 cloves garlic
Water to fill kettle (8-10 cups)
Pepper corns
Sea salt
Method:
Wash the chicken and put in kettle.Peel the veggies and put in kettle. Add 8-10 cups water and bring to a low boil. Skim off the scum, reduce heat to medium simmer, cover and cook for 2 hours. Taste and when flavorful, take off stove and strain. Put the liquid in a container, then put the other ingredients into another container. 24 hours later, skim fat off the chicken stock and throw out or put aside. You're now ready to make soup.
I usually take half the stock and make a soup, and freeze the other half for a later date soup.
For about $5.00, I have super flavored stock and the ingredients both for a great chicken soup and the stock for another soup.
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