A roasted chicken (organic, kosher, regular) is the perfect solution for a multiple meal solution and nothing makes a better chicken soup that one made with the leftover bones of an already roasted chicken. It doesn’t matter if you roast the chicken yourself or pick one up at your local rotisserie or supermarket or a Whole Foods . Roasted bones make a better stock and this has been a long-time secret of chefs since most of the stocks and demi glaces in restaurants are made from bones that have been roasted. So get a rotisserie chicken tonight and make this “roast chicken” soup as a first course and use the breast meat for you main course or sandwiches for the next day.
The stock (you will begin by making a stock/the soup is the finished product after straining the stock)
Rotisserie Chicken Carcass
1 whole onion rough chopped
the bottom bulb of your celery, chopped off (reserve stalks for soup)
Peels of 4 carrots along with trimmed ends to add to soup (reserve the actual carrots for the soup)
1 laurel leaf
4 sprigs of parsley
2 whole cloves of garlic
Add two tablespoons of EVOO to a large soup pot or large dutch oven and saute for 5 to 7 minutes.
Then add one quart of water and boil for at least one hour. You will need to strain this to make a clear stock for your soup.
Before straining, remove the chicken carcass from the pot and place on plate (allowing to cool so that you can remove remaining meat to add back into the soup)
Once stock cooled for at least 15 minutes and strain in colander or pasta strainer into a pitcher
For the Soup (prepare in soup pot or dutch oven-use the same one you used for the stock–just wash it) You will be adding the stock to sauteed vegetables to build your soup.
Dice the celery and carrots into large chunks
Mince 1 shallot
Add vegetables, shallot and saute
If you like spicy, this is the time to add black pepper, jalepenos or my favorite; chile Penquin (2 or 3 crumbled up)
Ready to saute the vegetables: Add one tablespoon of EVOO to the pot and saute the vegetables for 5 to 7 minutes
Add strained stock from the pitcher to the sauteed vegetables along with you favorite noodles and boil for approximately 10 minutes (you may add 1/2 cup of white rice but you will need to boil for approximately 20 minutes. If you want to use brown rice, I suggest adding brown rice that have already been cooked. Egg noodles or a shell-like pasta like orecchiette are favorites in my house.
This will keep for a few days and will keep that cold in check and your loved ones happy.Share on Facebook