I was having a short anasthetic recently and I had to eat clear fluids ONLY, the day before this. So, instead of water, I decided to make a chicken soup broth.
I made it so I could have a few meals out of it in several different ways, and I also had this soup with chicken pieces and thick noodles.
It could be used as a clear broth, a stock for cooking, for eating with just the chicken in it, and also leaving the vegetables in it.
A recipe with so many uses which can be altered over several days!
Preparation Time: 30 minutes plus overnight in fridge
Cooking Time: About 1 1/2 hours
Makes: 4 servings
Ingredients 4 chicken frames
½ kilo chicken necks
1 - 2 sticks celery
1 large potato
1 Parsnip (optional)
Small pack of Hokkein, or other noodle (optional)
Fresh parsley (optional)
Begin by cleaning the chicken thoroughly, which means taking out all the gizzards etc inside the chicken frames and washing all the chicken. Put them in a large pan along with the necks.
Almost cover this with water and bring to the boil.
While it is coming to the boil, peel your vegetables and cut to your liking. I was not using the vegetables this time, so just cut the carrots in half. I would normally slice the vegetables and eat them in the soup.
When the chicken has come to the boil, skim off the scum from the surface.
Add the vegetables and make sure they are covered.
Push the vegetables down in between the frames so they cook in the broth
Add some salt as chicken soup really does need a bit of salt and/or a soup cube (optional)
Cook for about 1 - 1 ¼ hours or until the vegetables are done and the meat is falling off the frames.
Let this cool down till you can take the meat off the bones.
Take all the meat off the bones including meat from the necks (which is very tasty), and store these small pieces of chicken in the fridge.
These chicken pieces can also be frozen and used in another recipe that requires cooked chicken
If not using the vegetables, discard at this stage, or I sometimes put them through a sieve if I have people who do not like vegetables, and then the soup becomes thicker.
Cooked vegetables for use or discard
If needed as a clear broth, strain the soup.
Leave the soup for some hours in the fridge and preferably overnight, and then skim off the fat from the top.
Cook your noodles if using, re-heat the soup and add these noodles.
Add the small pieces of chicken.
So, you can eat it several ways apart from a plain broth!
This soup can also be frozen for use at a later date, and this is very handy when you need stock for a recipe, and far nicer than bought, salty stock.
Oh! Finy, I just L O V E Chicken Consommé, ALL year round! I make mine in a large 'Crock-Pot', & let it cook, varying between low & high, for 24 hours!
All the wonderful goodness of the multiplicity of veggies, & two whole chooks, is superb.
I'm a 'soup-a-holic' & will eat nearly any soup going, at any time!
I make Beef Consommé, & Pea & Ham soup in CP also! Just wonderful! I could just live on soup, made this way!