1 left-over chicken carcass
1 package of raw chicken tenders
2 carrots
1 turnip
2 (or more) pieces of celery
1 onion
leeks,
1 Parsnip
1 summer squash
Fresh Parsley
white wine
egg noodles
water (does that count as an ingredient?)
basil
oregano
garlic
salt and pepper
curry powder
olive oil
Since I was making a variation of homestlye old fashioned chicken noodle soup I was feeling kind of girly (relax gentlemen, soup isn't just for the ladies) so I started out listening to Boston's very own The Dents to get me psyched for the very tedious job that is cutting vegetables.
http://www.myspace.com/thedents
Be warned this recipe takes all day so be prepared to put away at least 3-4 hours of your time for this. And as always add more or take away what you want from the recipe to make it your own...add another carcass to have extra stock to freeze for later, I don't give a hoot but do not forget about it on the stove. Watch it, taste it, love it. You don't have to stare at the pot for 4 hours just check it from time to time. That being said here is step one.
Step 1: Begin. Take your leftover chicken bones and fat and throw them in a giant pot cover it with water and white wine. It's up to you how much more wine than water you want to use. Don't overfill the pot because remember you are making TASTY chicken stock and you will be using all of this liquid for your soup later, so the more water you have the less flavorful the stock will be.
Step 2: Add your veggies. Throw in your onion, leeks, parsnips, turnips, celery, carrots, schnosberries, or whatever else tickles your toosh. Althouh I would hold on throwing in on the summer squash for now, I feel like carrots, turnips, and things of the like take longer to cook and add flavor to a stock where summer squash cooks faster and I don't know, I just like to throw them in later. You can also throw your fresh parsley in at this time.
Step three:
Cook your stock. Let your chicken stock simmer on low for about three hours adding salt and pepper, oregano, garlic and basil (or other spices) in a little at a time. Taste it if you like.
Step four: Drain and pick: Drain your stock into another pot or bowl leaving the bones and veggies behind in the strainer. Now here is the gross part...pick through your mix with your hands removing any bones and skin fat, this is an annoying and tedious process, if there are better suggestions for doing this out there I would love to hear them. After you have removed ALL bones and skin put your mix pack in the pot and pour the stock back in.
Step Five: Prepare your raw chicken. While your stock was cooking you could have been making yourself uself by cooking up those raw chicken tenders. Since my stock was already going to have a lot of flavor I tried to keep my chicken pretty basic by cooking it on the stove in olive oil only then adding curry powder to it during it's last few minutes on the stovetop. I then put the chicken aside to cool, later picking it apart in sort of a pulled chicken fashion. I threw the pulled chicken into the pot along with a bunch of egg noodles. I bought the no yolk egg noodles, not sure why, but they were pretty tasty.
Step 6: Taste your masterpiece. After everything is all togethert taste it, make sure it's too your liking. You can cook the egg noodles in the soup for a few minutes to soften them then you are ready to serve or freeze your soup.
Hurray!
Making home-made chicken noodle soup is pretty easy as long as you have got the time to wait and the patience and stomach to deal with chicken carcass. It's tasty and authentic and the white wine and curry powder really make it special so get creative and think of how you want to booze or flavor this dish up to make it your own.
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