Chicken Soup is Nice!
Thank you, Maurice Sendak!
Chicken soup is also an easy (and cheap….I mean economical and low waste) way to have the same chicken twice. Feel free to eat as much of the meat as you’d like.
First – you need chicken with bones in it. Don’t eat the bones – they’re the part that’s needed for making the broth.
Easiest Chicken Broth EVAH
1 roasted chicken (it could even been the Friday special rotisserie chicken form the grocery store.)
some/all or none of the following:
a sad little carrot or 2
an onion – left whole, with maybe a clove or two in it. This could be a sad little excuse of an onion….
leafy tops from some celery or a limp (more sadness) stalk or two
parsley stems that you’ve carefully saved in the freezer from previous parsley events
a lemon ….in short, look in the corners of the fridge and find the sad, the limp, the forlorn, the orphaned and rinse them and toss them in the slowcooker.
salt and pepper
maybe a tablespoon or so of wine or vinegar if there is no lemon
- Rinse off the vegetative matter and put in the bottom of the slow cooker.
- Pick the meat off the bone of the chicken and put aside. Don’t worry – you don’t have to be too careful about this.
- Put the bones, the leftover skin, any of the jelly in the pan on top of the vegetable bits.
- Add 3-4 Quarts water, until the slow cooker is full and everything is under water.
- Add the vinegar or wine – this helps get all the goodness out of the bones. Depending on how the chicken was cooked originally add some salt and or pepper now.
- Cover and let cook 6-8 hours.
- Uncover, cool, strain and voila! Broth.
- Makes about 2 Quarts broth.
partly adapted from Italian Slow Cooker ….
and years of lazy experience.
Now, if you don’t have a slow cooker, you can use a heavy bottom soup pot, bring it to a boil and keep it at a low simmer again, 6, 7, 8 hours and then strain, season, use.
And if you want to start with your own chicken, here’s Grandma B’s Chicken Soup with Dumplings
CHICKEN SOUP & DUMPLINGS
1 stewing hen & water to cover
1 large onion (whole)
Several outside stalks of celery-Tied
Salt and Pepper- (I use pepper corns 6 or 8)
- Cut up chicken place in soup POT – or leave whole
- Fill POT WITH WATER
- ADD whole onion & celery stalks
- Add 1 tsp salt for each 3# of chicken
- Add pepper corn
- Cook – until chicken is tender.
Take chicken out & debone – if desired
- You can add cut up carrots & celery.
- Add dumplings to boiling STOCK by teaspoon into soup.
- While dumplings cook – debone chicken to be returned to POT.
DUMPLINGS – Mother called them sinkers they are hard
½ C cream
1 tsp salt
Flour – stir in enough to make the dough really thick. Then add a couple Tbs of Top broth (2 or 3)
Drop into soup by a teaspoon – cook until they are cooked through.
- from A Grandma B Recipe Card
A rubber chicken just won’t do – but any combination of bony chicken parts will.
Bone Broth has been in the news lately – even the New York Times has had this story. One of the people they quote is Sally Fallon, who was advocating Bone Broth (and real fats!) years ago. I met her at a conference/meeting of the Weston A. Price Society. I got a copy of Nourishing Traditions, which is a great primer for all sorts of truly natural and traditional foods. I had hoped to finally conquer yoghurt……
This book was published in 2003, and I think it was fairly newly out when I was at the conference – which means it was over 10 years ago. How does time fly by like that? Still can’t make yoghurt.