Monday, March 30, 2009

chicken soup



hey darlin'

it's wet wet wet, and we are sick sick sick,
so time for some chicken soup.

a whole chicken here, three pounds or so, in your biggest stock pot, and covered in cold water (about 1 1/2 gallons). bring to a boil. the cold water will help to draw out the impurities, so skim well, and let simmer for about an hour. pull out your bird, remove the breasts, and plop her back with the usual suspects:
  • an onion, halved (or leeks)
  • a carrot or two
  • celery (i've used a fennel bulb when i forgot to buy the celery)
  • a head of garlic halved but unpeeled
  • ginger if you'd like
  • a bay leaf
  • some thyme sprigs
  • a bunch of parsley
  • a tbsp of whole peppercorns
  • salt
simmer the lot, barely bubbling, for about four hours.
strain, chill your stock overnight if you have the patience, and remove the layer of fat in the morning.

when you're ready for your soup, make a kind of soffrito, gently sauteing diced onion, celery and carrot until sweet, then adding the stock. once it's boiling add noodles. if you didn't eat the breasts for dinner (with a little salsa verde, thank you alice waters) shred and add at the end, to heat through, with maybe some chopped parsley.

(here i added slivers of swiss chard, perhaps an abomination, but delicious nonetheless.)

it's kind of universal, but i thought i'd share anyways.

love to you from the wild wet west.

s

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