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We save and freeze the chicken carcasses and wing tips from meals just for this purpose.
The first day, I make a broth with...
chicken backs or frozen chicken carcasses and wing tips,
chicken feet (they add a wonderful silkiness to the broth),
onions,
carrots,
celery,
fresh garlic,
garlic powder,
fresh thyme
I slowly simmer this for three-four hours, strain, and place the broth in the refrigerator.
The next day, I remove the fat from the top of the congealed broth and reheat it.
Then I add...
noodles,
onions,
carrots,
celery,
fresh thyme,
salt,
white pepper,
chicken thighs
You can also add a tablespoon of tomato paste, if that's how you like it.
Pull the meat from the thighs after one hour and return the meat to the pot. Cook until the celery and carrots are tender.
seems I need more and something to spice up the taste
Just out of curiosity, do you have a cookbook? You seem to start a lot of threads asking us to come up with things like this - there are some great books out there that could really help not only with recipes, but also with technique and recommendations.
We save and freeze the chicken carcasses and wing tips from meals just for this purpose.
The first day, I make a broth with...
chicken backs or frozen chicken carcasses and wing tips,
chicken feet (they add a wonderful silkiness to the broth),
onions,
carrots,
celery,
fresh garlic,
garlic powder,
fresh thyme
I slowly simmer this for three-four hours, strain, and place the broth in the refrigerator.
The next day, I remove the fat from the top of the congealed broth and reheat it.
Then I add...
noodles,
onions,
carrots,
celery,
fresh thyme,
salt,
white pepper,
chicken thighs
You can also add a tablespoon of tomato paste, if that's how you like it.
Pull the meat from the thighs after one hour and return the meat to the pot. Cook until the celery and carrots are tender.
Just out of curiosity, do you have a cookbook? You seem to start a lot of threads asking us to come up with things like this - there are some great books out there that could really help not only with recipes, but also with technique and recommendations.
I just checked a cookbook out of the library. Its entitled 'cooking for dummies'.
We save and freeze the chicken carcasses and wing tips from meals just for this purpose.
The first day, I make a broth with...
chicken backs or frozen chicken carcasses and wing tips,
chicken feet (they add a wonderful silkiness to the broth),
onions,
carrots,
celery,
fresh garlic,
garlic powder,
fresh thyme
I slowly simmer this for three-four hours, strain, and place the broth in the refrigerator.
The next day, I remove the fat from the top of the congealed broth and reheat it.
Then I add...
noodles,
onions,
carrots,
celery,
fresh thyme,
salt,
white pepper,
chicken thighs
You can also add a tablespoon of tomato paste, if that's how you like it.
Pull the meat from the thighs after one hour and return the meat to the pot. Cook until the celery and carrots are tender.
Good noshin'
This is pretty much my recipe except I add diced, peeled red potato. Seems odd since you are getting the starch from the noodles, but somehow it works. If I'm short or time, I'll go ahead and start with the chicken thighs along with any leftover carcass pieces I have and pull the thighs out when they are done (after about an hour). I take the meat off and throw the bones back in and finish cooking the broth, strain it and add in the carrots, celery and potato and cook until they are almost tender, then add the noodles and thigh meat. Don't forget to add fresh parsley at the end!
You can also make a more robust version by roasting the chicken parts (except the feet) and veggies used to make the broth. This creates a darker, richer broth.
BTW - I know many of you probably shudder at the thought of using chicken feet, but they really do add a rich silkiness to the soup. A local store, here, sells chicken backs and feet by the pound.
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