Chicken Soup to Get Over It, Already
April 3, 2013 § Leave a comment
OK, dear friends. Sorry for the rant last night. I am feeling better today and was reminded that good friends and family, along with a good night’s sleep, can make almost anything manageable. Also something that makes things more manageable is a good base for chicken soup: homemade stock. I know. Everyone says it and I am always like “I have a life to live”, but it is true, good stock makes for delicious everything.
A couple of weeks ago, it felt like one of those days where you should be roasting a chicken. And so I did. It isn’t hard once you’ve browned the skin and turned the bird onto its back (that is a pain in the a**), and it certainly makes you feel like you have one of those very Domestic Goddess lives.
After a delicious dinner, I found myself with the remains of a chicken that was kind of begging to be used. So, I cleaned off as much meat as I could (and froze it for more Goop salads) and then put the carcass in a big stock pot with the usual suspects: water, an onion, some bay leaves, celery stalks, carrots, salt and pepper. And then added one ringer ingredient courtesy of Jean-Georges: a few whole cloves. I cannot tell you what a difference this makes, provided that you use it sparingly — we aren’t making a pie here. After a few hours of simmering, I ran it though my chinois* and was done. Eight cups of liquid bliss waiting to be used for days when you need a little extra something to manage it all. Like!!
(Photo: Mr. H)
* You need one of these. Not only do they make you feel like a pro in the kitchen, they are essential in getting something clear without a lot of hoo-ha: http://en.wikipedia.org/wiki/Chinoise