This soup yields plenty of perfectly cooked white meat that can be used in soups. Make sure to reserve the breast pieces in the refrigerator until step 2 - they should not be browned. To make stock without meat for soup, use 4 pounds of cut-up legs, wings, or back. If you use a cleaver, you will be able to cut up the chicken parts quickly. A chef's knife or kitchen shears will also work, albeit more slowly.
1 tablespoon vegetable oil 1 whole chicken (about 4 pounds), breast removed, split, and reserved; remaining chicken cut into 2-inch pieces 1 medium onion, cut into medium dice 2 quarts boiling water 2 teaspoons salt 2 bay leaves
1. Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add half of the chopped chicken pieces and cook until no longer pink and the skin is lightly browned, 4 to 5 minutes. Transfer the cooked chicken to a bowl. Brown the remaining chicken pieces and transfer them to the bowl with the first batch. Add the onion and cook until colored and softened slightly, 2 to 3 minutes. Return the chicken pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.
2. Increase the heat to high; add the boiling water, reserved chicken breast pieces, salt, and bay leaves. Return to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 20 minutes.
3. Remove the breast pieces from the pot and set aside. When cool, discard the skin and bones from the breast pieces and shred the meat into bite-size pieces. Strain the stock into a container and discard the solids. Skim the fat from the stock and reserve for later use in the soup. (The shredded chicken, strained stock, and fat can be covered and refrigerated separately up to 2 days.)
Sauté the onion, carrot, and celery in chicken fat (reserved from the stock) for maximum flavor. Cook the egg noodles right in the soup pot so they can absorb some chicken flavor. Serves 6 to 8
Three components from the stock - chicken fat, strained stock, and shredded breast meat - are all used to make this soup, but each goes into the pot at a different point in the process.
2 tablespoons chicken fat (reserved from making stock) or vegetable oil 1 medium onion, cut into medium dice 1 large carrot, peeled and sliced 1/4 inch thick 1 celery rib, sliced 1/4 inch thick 1/2 teaspoon dried thyme 1 recipe Quick Chicken Stock for Soup, stock and meat separated 2 cups (3 ounces) wide egg noodles 1/4 cup minced fresh parsley leaves Ground black pepper
1. Heat the chicken fat in a large stockpot or Dutch oven over medium-high heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes. Add the thyme and stock and simmer until the vegetables are tender and the flavors meld, 10 to 15 minutes.
2. Add the noodles and shredded chicken and cook until just tender, 5 to 8 minutes. Stir in the parsley and pepper to taste, adjust the seasonings, and serve.
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