GRANDMAS OLD FASHIONED CHICKEN SOUP

26 May

Does this look appetizing to you?

No, none of us are sick. The subtitle of this blog mentions; “Travelling around, eating well and having fun on a budget”.  This is the eating well and budget part.

It came about due to a huge salad. My youngest daughter Liz, is well known for making huge, amazingly good salads. Lots of times they are strictly vegetarian, but once in a while she adds a meat protein, usually chicken.

When we stay with either of our daughters, I share some of the cooking chores and the salad was my contribution to dinner one night. We had found a coupon from one of the local grocery stores that was offering 2 for the price of 1 on roasting chickens. We bought them, brought them home, froze one and roasted the other for the salad. I picked all the best bits off, added it to dinner, and was left with a fairly meaty carcass. Not being able to pass up really good chicken stock with meat in it, I tossed all the bits, including skin, into a large pot, covered it well with water and left it to simmer most of the evening. When the bones dis-articulated, I tossed it all into a container and shoved it into the freezer.

Simmering away!

Now, I’m not what you’d call cheap, but there is nothing I like better than  getting more than one meal out of a purchase and being able to make soup from any bones left over is always a bonus. As far as I’m concerned, soup is a wonderful comfort food that evokes memories of childhood and hey, everyone deserves to revisit their childhood at least once in a while, even when the weather is warm.

INGREDIENTS:

Chicken carcass, skin and any leftover meat. If you have it, use cheese cloth to wrap all the pieces in. Tie it up well

Place in large, heavy pot, cover with water, bring to boil and let simmer till the meat falls off the bones. Cool. As the broth cools, the fat will coagulate and the broth itself will turn into a jelly. Skim off the fat and  warm until it turns back into a liquid.

Remove all bones, skin and anything else that isn’t meat.

At this point you will have a small amount of very flavourful broth with meat in it.

The necessary vegetables

ADD:

1 cup coarsely chopped Onion

1 cup sliced celery heart including leaves

1 whole Jalapeno, (YES, 1 whole Jalapeno!)

6-8 cups more water

Salt to taste, if you must

( 1-2 bouillon cubes, see note below)

Any extra chicken meat you might have, cubed

Bring to a boil, reduce heat and simmer for a couple of more hours.

Anara thought it was pretty good.

Now at this point, I should mention that most chickens bought these days are factory raised and will have white fat, which add little or no flavour. If you use one of these, you will need to add a couple of bouillon cubes. If you are lucky enough to have found a free run chicken, you’ll notice that the fat is yellow. Free range birds produce much more flavourful eggs and meat. If you use one of these birds, this soup really will taste like your Grandmothers!

As for the Jalapeno, it adds a peppery, spicy taste, and is not added to the final product.

After a couple of hours simmering, slice up 2 carrots and add, continuing to simmer.

One hour before you want to serve dinner add 1/3 cup white rice and remove the Jalapeno. Just throw it away.

Remove from heat 10 minutes before you wish to serve it. Serve alone or with bread. With lots of meat and rice in this, it is a fairly filling meal.

Hope you enjoy it!

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2 Responses to “GRANDMAS OLD FASHIONED CHICKEN SOUP”

  1. Anne May 28, 2011 at 1:52 am #

    Hey Sis, I keep wondering why you guys come home too. I love to see you but if I move anywhere warm, I’m not coming back. I make good soup but the Jalapeno intrigues me, I like a little spice in my life. he he he

    • Alexis Thuillier May 28, 2011 at 7:08 pm #

      Well, if we didn’t come home we wouldn’t be able to see you! Try it with the Jalapeno in the bones and meat bundle. The longer it simmers the better the broth will be!

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