Chicken soup/broth
Discussion
1 boiler chicken (whole)
500kg of brisket
2 carrots
1 onion (cut in half)
3 sticks of celery
bouquet garni (parsley, basil and corriander)
2 cloves of garlic (large, leave whole)
slug of chicken and veg knorr 'touch of taste'
chuck into stock pot with COLD water, bring to boil, remove the foam which forms, boil for a good 1.5/2 hours
tbh you need the chicken meat for it to flavour, just using the bones will make it taste 'thin'
500kg of brisket
2 carrots
1 onion (cut in half)
3 sticks of celery
bouquet garni (parsley, basil and corriander)
2 cloves of garlic (large, leave whole)
slug of chicken and veg knorr 'touch of taste'
chuck into stock pot with COLD water, bring to boil, remove the foam which forms, boil for a good 1.5/2 hours
tbh you need the chicken meat for it to flavour, just using the bones will make it taste 'thin'
chicken and sweetcorn soup - the gloopy chinese stuff
chicken stock (use the carcass of your chicken)
chicken, shredded/minced
tinned sweetcoran mashed / creamed sweetcorn (I used frozen corn on the cob segments and simply cut them off the cob and crushed)
tbsp of cornflour
soy sauce
salt & pepper
that was it I think - used up the leftover Christmas turkey to make this and it was superb!
chicken stock (use the carcass of your chicken)
chicken, shredded/minced
tinned sweetcoran mashed / creamed sweetcorn (I used frozen corn on the cob segments and simply cut them off the cob and crushed)
tbsp of cornflour
soy sauce
salt & pepper
that was it I think - used up the leftover Christmas turkey to make this and it was superb!
blod said:
sleep envy said:
500kg of brisket
How many are you feeding?made chick broth today
had a bowl of broth with cappelletti left over from xmas, followed by the brisket & chicken (warm) with pickled veg, salsa verde, salame and ciabatta
will do again later this week and that's the lot finished
A good stock is the key. Buy the best quality chicken you can find and keep the wing tips / 'ankles' on it when you roast it.
Once the meat itself has been devoured, roast the carcass for 20 minutes then lob it in the stock pot. I keep any skin that fussy eaters have left behind as well.
Once the meat itself has been devoured, roast the carcass for 20 minutes then lob it in the stock pot. I keep any skin that fussy eaters have left behind as well.
I can't find the receipe at the moment (I think it it one of Nigella's) but this is pretty damn good
Chicken
Juice of one Sharp tasting Orange (recomends adding lime if not sharp enough)
Onions halved (with skins left on to colour stock)
Couple of Carrots (big chunks)
Peeled length of root ginger
Spices including Cinamon
Boil for a couple of hours - reducing by half, before straining and leaving the liquid to cool before putting in fridge. (At this point I eat the chicken and the carrots which are fantastic in their own right due to the cinammon & Ginger) Next day remove fat floating on top of stock, then re-heat.
To serve she recomends putting finely sliced chilli's & I also add shredded leek to give it a bit of texture & another flavour.
eta She recommends using fresh wings to make the stock, or two carcass' so you might need to supplement your single carcass if making for more than two
Chicken
Juice of one Sharp tasting Orange (recomends adding lime if not sharp enough)
Onions halved (with skins left on to colour stock)
Couple of Carrots (big chunks)
Peeled length of root ginger
Spices including Cinamon
Boil for a couple of hours - reducing by half, before straining and leaving the liquid to cool before putting in fridge. (At this point I eat the chicken and the carrots which are fantastic in their own right due to the cinammon & Ginger) Next day remove fat floating on top of stock, then re-heat.
To serve she recomends putting finely sliced chilli's & I also add shredded leek to give it a bit of texture & another flavour.
eta She recommends using fresh wings to make the stock, or two carcass' so you might need to supplement your single carcass if making for more than two
Edited by AndyAudi on Sunday 10th January 19:41
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