1. Cook a chicken meal eg roast chicken for consumption on one evening.
2. Put the leftover chicken bones into a saucepan and cover.
3. Put in fridge overnight and create the chicken soup the next day. Alternatively you can create the chicken soup after the evening meal and put the finished soup in the fridge for the next day.
4. Firstly you will be creating a chicken stock. Take the lid off and cover the bones completely with water.
5. Bring to boil on the stove.
6.Once boiling turn heat down to low and simmer for approximately one hour. This time will vary depending on amount of leftover bones and water you added. You need to simmer for a length of time which will give you a flavoursome chicken stock.
7. Whilst the mixture is simmering you prepare the vegetables. You can add any vegetables you like eg mushrooms. potato, kumara, carrot , onion, capsicum. A simple option is just to add onion and carrot. The quantity to use is your choice. It is a matter of experimenting and coming up with what suits you. So peel and slice finely the carrots, and remove onion skin and slice or cut finely into desired pieces.
8. When the saucepan mixture has simmered to the desired length of time, remove from heat. Pour contents over a large sieve which has been placed over a bowl. The chicken stock will collect in the bowl.
9. Pour the chicken stock from the bowl to the saucepan and add the prepared vegetables.
10. Boil gently at a medium heat.
11. Whilst chicken stock and vegetables are boiling gently you can remove any chicken from the bones and add it back to the soup mixture. If there was any leftover chicken which was not on the bone then this can be cut up and also placed in the saucepan.
12. Chicken Soup is finished cooking when the vegetables are tender. Test tenderness of vegetables with a knife of fork.
13. Serve into soup bowls And Bon Appetite
Please note , you can use plain chicken or smoked chicken. Smoked chicken is very flavoursome.
Author : Hilary
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