Everyone in the world seems to be sick right now. Including me. I was feeling sorry for myself and craving a hearty bowl of chicken soup. The result was this blog post, and a first for me. This was the first time I’ve made chicken stock from scratch. Ever. It is a bit time consuming, but if you’re sick at home and have nothing but, why not?
I had a frozen chicken carcass in the freezer from a previous roast that I had been meaning to make a stock out of for ages. I threw it in a pot with some carrots, onions, garlic, celery, rosemary and thyme, salt, peppercorns and bay leaves and simmered for 3 hours ( although I fell asleep watching The Hunger Games and simmered it a bit too vigorously, seriously harming my yield. However, not an entirely futile exercise… I managed to salvage roughly 2 cups worth)
It turned out tasting beautifully.
Stock is great to have on hand, and you can freeze it in cubes and add it to enhance sauces, rice and soups. I’m a convert.
Tip: save on food waste by keeping a ziplock bag of future stock items such as chicken bones and the ends of onions, celery, carrots, root veggies, random garlic cloves and unused herbs in the freezer, and add to it until the next time!
Part One: Homemade Chicken Stock
- 3 cloves crushed garlic
- 1/2 a red onion
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Peppercorns (about 20)
- 2 teaspoons salt
- carcass of a leftover roast chicken
- Water to cover
- Add all items to a large stockpot and cover with water. Bring to a vigorous boil for about 10 minutes, and then a low simmer for about 3 hours, skimming any fat off the top as needed. Your house will smell amazing the entire time.
- Once reduced to about half, cool and filter through a sieve, reserving only the liquid. Discard the rest.
- Keep stock in the fridge for up to a week, or freeze for indefinite future use.
- Congratulate self on becoming Domestic Goddess
Part 2: Classic Chicken Noodle Soup
- 2 cups condensed chicken stock (homemade or boxed)
- 2-3 cups water (or per package instructions)
- 3 chicken thighs or drumsticks
- 1 tsp salt
- 1/2 tsp fresh black pepper
- 4 cloves garlic, crushed, roughly chopped
- 1 red onion, thinly sliced
- 2 bay leaves
- 2 tablespoons fresh lemon juice
- 1 tablespoon dried parsley (or whatever you fancy)
- 1 tsp peppercorns
- 1 tsp red chili flakes (again, whatever you fancy. Spicy helps with decongestion!
- Chopped Celery
- Chopped Carrots
- 1 cup fusilli ( or egg noodles, or those adorable orzo things)
- Fresh thyme
1) Sauté celery, carrots and onions until soft with oil
2) Add garlic until fragrant
3) Add water, stock and bring to a boil
4) Add chicken, bay leaves, peppercorns, chili flakes, parsley, salt and pepper and bring to medium simmer for about 15 minutes
5 ) Remove chicken, which should be cooked through, and remove meat from bones. Add chicken meat back to the pot (save bones for future stock!) and add pasta
6) Cook another 6-8 minutes until pasta is almost done and add fresh lemon juice and thyme.
The lemon juice and chili peppers remind me of the soup my mum used to make for me when I was feeling under the weather. Great for colds!
Now cozy up and enjoy while watching a highly anticipated new release (hopefully for you its not This is the End. Way too long)
OMG I almost forgot. I served this with this awesome sweet potato chutney and crackers. The chutney was dead easy and soo tasty. Tangy, sweet, salty and savory all at once.
Part 3: Sweet Potato Chutney
1 sweet potato, cooked and mashed
1/3 red onion, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon coconut milk
1/2 teaspoon salt
Pure vanilla powder or mango powder to taste.
Combine. Let sit for 2 hours before serving for best flavour result. I originally made it to accompany some failed samosas. Also fantastic with cheese and crackers.
This is my 50th post on Food, Mostly! A small milestone, in terms of blogging.
Thanks so much for following!