Chicken Soup "For the Soul"
Votes: 5
Time: 3 hours.
Chicken broth is simmered at a very low temperature, resulting in a clear, rich-flavored broth and juicy chicken. Once the meat is removed from the bones, return the bones to the pot and continue simmering. Use the meat in other dishes or set aside for soup. In addition to the chicken, onions, carrots, celery, spices, and fresh herb sprigs add a wonderful flavor to the broth. Be sure to strain the finished broth, then divide it into several containers and freeze it for use in making hearty meals like soups, sauces, and other dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 chicken weighing 1.8 kg.
- 1 medium onion, peeled and cut into 4 pieces
- 2 medium carrots, cut into 4 pieces
- 2 stalks celery, cut into 4 pieces
- 1 leek, dark top only
- 1 medium turnip, peeled and quartered (optional)
- 3 sprigs fresh thyme or 1 tsp dried
- 3 sprigs of fresh parsley
- 5 whole black peppercorns
- 1 bay leaf
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Recipes with similar ingredients: chicken, turnip, celery, carrot, leeks, bay leaf, black peppercorns, thyme
Cooking the dish according to the recipe:
- Combine the chicken, vegetables, herbs, and peppercorns in a large saucepan. Add enough water to just cover the chicken. Heat the water over medium heat, just below a boil. Reduce the heat and simmer until 1-2 bubbles rise to the surface about once a minute.
- Using a ladle or spoon, skim off any fat and scum from the surface. To avoid losing too much broth while skimming, pour it into a fat separator and then return it to the pan. Simmer for about 1 hour or until the chicken is cooked through.
- Remove the chicken from the pan, but continue simmering the broth. Let the chicken cool for about 10 minutes. Remove the chicken from the bones and set aside for chicken salad, soup, or another dish. Return the bones to the pan and simmer for 1 hour.
- Strain the broth into a non-reactive container, such as another saucepan, a large bowl, or plastic containers. Fill the sink with a mixture of ice and cold water until it reaches about halfway up the container.
- Place the container of broth in an ice bath. Stir the broth to speed up cooling. Cover and refrigerate, or freeze the broth for later use. The broth can be refrigerated for up to 5 days. After 5 days, boil it before using.
Exit: 3 l.
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