In and Out of the Kitchen
Recipe Galleries

Christmas Cookies & Candies

Pumpkin and Squash Recipes

Pear and Apple Recipes

Greenmarket Inspired Recipes

 

Most Popular Recipes

 

 

Sunday
Jan152012

« Chicken Soup »

After weeks of unseasonable warm weather, old man winter finally paid a visit to NYC on Friday evening. And in his honor, I made chicken soup for dinner.

Chicken soup is extremely easy to make, provided that you have chicken stock on hand (see below). Luckily, I made a big pot earlier in the week, which I divided into quart size containers (2 quarts went into the freezer, and one was earmarked for dinner.)

I initially planned to make my great grandmother's homemade "drop noodles" (which are more akin to small dumplings than noodles). But after a particularly grueling day at work, braised veal and pork agnolotti from Eataly seemed like a more appealing option. Shredded chicken, cilantro, celery leaves, carrots and celery were added for good measure, as well as texture and color.*


If you are new to making chicken stock, here are a few pointers:

  • Bones make great stock -- so be sure to save (i.e. freeze) the back bone and breast bone if you are breaking down a whole bird. (Left over bones from a rotisserie chicken are also fair game, after the meat has been removed).
  • If you want a richer stock, or meat for soup, chicken thighs, legs or wings can be added to the pot. I typically avoid using breast meat, as it becomes too dry.
  • Before adding the aromatic vegetables (i.e. onions, celery and carrots), herbs and spices to the pot, skim the fat and impurities from the surface.
  • Do not add salt until the very end.
  • For clear stock: simmer the stock slowly for several hours. Boiling will turn the stock opaque.
  • The finished stock should be strained to remove the solids and any residual impurities. I typically use a fine mesh strainer, with good results. (For ultra clear broth, line the strainer with a piece of cheese cloth.)

Want to give  it a try? The printable recipe is here

* This is what I had in the house. But any protein, vegetable, herb or starch is fair game. I add delicate vegetables (i.e. celery leaves, baby spinach, swiss chard) and fresh herbs (parsley, cilantro, green onions) immediately before serving. This helps to retain their structure and color. 

Follow ajinthekitchen on Twitter

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>