305 - Home Stretch
Are you as much of a soup junkie as I am? Chicken soup is definitely an all-time favourite with me. It's a great recipe to do when you have other things to do around the home because it allows you to start up, go back to other things, and then, presto! - in a couple of hours you will have a meal. Here's my quick and easy recipe for chicken broth. See if you can stop yourself from lifting the lid and smelling the wonderful aromas while it's cooking.
- 2 ½ pounds of chicken (skinless)
- 2 ½ quarts of water
- a handful (approximately 12) whole black peppercorns
- 1 whole white onion, cut in half
- 1 parsnip, peeled, cut in half
- 1 carrot, peeled, cut in half
- Optional vegetables: potatoes, peeled and quartered; celery, coarse chopped
- a handful of washed parsley
- 2 cloves of garlic
- salt to taste
Fill a large stock pot with water. While it is coming to a boil, take skin off chicken to reduce fat content. Once boiled, place chicken in the water.
Allow to boil for approximately 10 minutes, adding in peppercorns and salt to taste. Withdraw the foam which collects at the top of the water to take off excess fat.
Add vegetables. Cover and allow to simmer for 1 ½ hours. *For a stronger broth, allow it to cook for a longer time.
Remove from heat, strain through a colander. Take ½ of the chicken and remove it from the bone. (Save the other ½ of the chicken for a chicken salad sandwich recipe which will follow later).
Return broth to cook top, bring to a boil.
Add back chicken and some raw vegetables. Stir. Cover. Allow to boil for 20 minutes.
Ladle into a bowl, serve with sprinkled parsley on top.
Feel free to explore different vegetable options. We used carrots, celery, parsnips, potatoes. You can also add peas, corn, cabbage, fennel - anything you like to enjoy!