Tuesday, 19 June 2012
Back to the Basics - Chicken Soup (stock)
To make the soup you need:
chicken meat (it may be 1 whole chicken, or parts - I usually use 4 legs and 3-4 wings)
half a small celeriac
a bit of parsley
1 garlic clove
3 bay leaves
3-4 allspice grains
3-4 black pepper grains
1 chicken stock cube
salt and ground pepper
a pinch of dried lovage (optional)
1 tbsp dried veg mix
There are two ways of cooking the soup, depending on what you're going to do with the meat. If the meat is going to be used for another meal, it should be added to the boiling water. If the meat is added to cold water it will give all its flavour to the soup, probably that's why this way of cooking is vastly preferred. Regardless of the water temperature, the meat needs to be rinsed under warm water first.
Put the chicken in a large pan and add enough water to cover the meat. Put on a low heat and leave to boil.
When it boils, take the scum off, add the stock cube, vegetables and spices, but don't season it yet. Simmer it for at least another hour (the soup should be cooked for a total of 2 hours).
Add salt 30 minutes before the soup is ready. When it's done serve it with pasta of your choice, adding a bit of carrot from the soup to each serving. Delicious!