Chefs Corner week of Jan 10, 2011
Monday, January 10, 2011
Greetings from the Chef's Corner!
Last week we spoke about the Mirepoix...the beginnings of soups and the like.
Today we will get right to it with a simple recipe that will make your home smell fantastic and warm you to your toes on these cold days:
Chicken soup from scratch in 12 Steps.
It is worth the effort...trust me.
Your Shopping List:
1 whole 3-4lbs chicken
1 medium onion cut into wedges
3 cloves garlic smashed with flat side of knife
2 stalks celery leaves and stems chopped
2 bay laurel leaves (or 1 California bay leaf)
1 Tbs kosher salt
What to do:
1.) Put the chicken in a stock pot just big enough to hold it. Make sure that it has a tight fitting lid!!
2.) Scatter the onion, garlic, celery, bay leaves and salt around the chicken.
3.) Cover the chicken with water, put a lid on the pot, and bring it to a boil over high heat. (The more water....the more stock. Just be sure to bump up the veggies and the seasonings if you increase the amount of H20)
4.) Continue boiling for 5 minutes.
5.) Turn off the heat, allowing the chicken to poach in the water for
45 minutes (don’t open the lid during this time).
6.) When the chicken is cooked, remove it from the stock and allow it to cool off enough to touch.
7.) Remove and discard the skin, then strip the meat off the bones into bite size pieces.
8.) Cover the chicken and refrigerate until the soup is done.
9.) Return the bones back into the stock pot along with any collected juices from the chicken.
10.) Cover, and return the soup to a boil. When it boils, turn down the heat and simmer for 3 hours.
11.) Strain the stock through a fine mesh sieve and discard the solids.
Skim off any excess oil then add the soup back to the pot along with the carrots.
12.) Cook the carrots until tender and salt the soup to taste.
There it is....chicken soup in 12 Steps
To serve, put down some chicken, carrots and then pour the hot stock over everything and enjoy!
Incidentally, my 4 year old son Finnian (Finn) is a carrot fanatic...hence this application.
Egg noodles, extra veggies, parsley...things like that...are great accompaniments.
Have courage and let me know how it goes!!
If you have any questions or concerns, please email me at:
anguso@galaxyrestaurant.com
The very best to you and yours from The Kitchens of the Galaxy, Chef Angus |
THE GALAXY RESTAURANT | 201 PARK CENTRE DRIVE | WADSWORTH, OHIO 330.334.FOOD (3663) 
