Simple chicken and veg soup (broth)
I know you can all make this, so this will serve as a reminder of how delicious it is and simple to make. You’ll need:
2 fresh chicken carcasses
2 carrots
1 potato
3 sticks of celery
I onion
3 sprigs of spring onion
3 cloves of garlic
A bunch of fresh Continental parsley
Massel powdered Chicken Stock
Murray River Pink Salt
Cracked or freshly ground pepper
Put the kettle on as we require lots of hot water for this soup.
Chop all the vegetables into little pieces. A good knife is essential. Perhaps I’ll do a review on the knife I use... A good chef’s knife will make this chopping easy. Of course the onion, the garlic and the parsley should be finely chopped. We are not going to fry anything in oil.
Place all your vegetables into a large pot on medium heat. Stir them for about five minutes whilst they soften. They will create their own moisture so there is no need to add water at this stage. We are just softening the veggies. When they start to stick to the pan, add about 100ml hot water. Now add your chicken carcasses to the top.
Add hot water to just cover the chicken carcasses. This may be a litre or two, depending on the pot size you use, so be ready to refill and reheat the kettle.
Add a good pinch of Murray River Pink salt, cracked or freshly ground pepper, a teaspoon of Massel chicken stock. Cover and bring to the boil and then reduce the heat to the lowest possible setting and leave for one hour.
After an hour, remove the chicken carcasses, keeping any chicken meat you can extract. Then toss the remainder of the carcasses away. The soup will be ready, but fairly heavy in chicken fat! There are several options now to remove the fat:
1. Place the soup in the refrigerator overnight and remove the floating chicken fat with a spoon when it has settled the following day; or
2. Let the soup cool a little, place ice into a metal ladle, place the ladle gently into the hot soup. The fat will stick to the bottom of the ladle! Brilliant:
https://www.youtube.com/watch?v=MYugpggPaTs
3. Let the soup cool, place an ice cube into the soup. The fat will stick to the ice cube. Remove it before it melts!
Serve with warm crusty bread.
