This is part 3 of my “cleaning out the freezer/pantry” theme.
I had a few chicken carcasses kicking around in the freezer (sounds really wrong when I re-read that) and thought it was time I finally used them.
I always save the leftover meat/bones from chicken roasts, makes beautiful stock.
In this I had:
2 chicken carcasses – One from a roast, and one from me breaking down a whole chicken into pieces.
1 chicken spine – left from butterflying a chicken to roast it.
4 chicken legs w/thigh – they were in ziploc bags but starting to look a little frosty.
1 hunk of celery root
1/4 of a large onion, burned – my mother always taught me to burn the onion straight on the element, adds a lot of flavour.
1 carrot, 1 parsnip roughly chopped
2 cloves of whole garlic, smashed a little
1 bay leaf
1 tsp of whole black pepper corns
a good sprinkle of salt, and I threw in a few shakes of nomu poultry spice, just because I have it.
Let simmer, on the stove top. If you like clearer broth, do not let it heavily boil. I think I let mine cook for about 1.5 hours. Mostly because I was distracted with the internet, but also because I wanted a more concentrated flavour.
Strain stock into a mesh strainer, or into some cheese cloth. I used a strained lined with some paper towel.
I made this stock the day before I had soup because I had some spare time. So I put this into a bowl and into the fridge. The next day I skimmed any fat off of the top, as there was a lot of chicken skin in this stock, resulting in a lot of grease.
So the soup I kind of winged. I tried to look for a recipe, but have you ever tried to look for a recipe online without a specific one in mind? Your eyes kind of glaze over after a while and it’s just frustrating.
I dug around in my pantry a bit and found these:
1 packet knorr cream of leek
1 tbsp curry powder, or curry mix, any type
1 chicken breast, diced
1 russet potato, peeled
1 medium carrot, peeled and sliced into discs
1/4 cup white onion, diced
1/2 cup canned lentils (you can use dried, you just have to add them in the beginning)
1/4 cup orzo pasta, or any tiny noodle, you can even use rice if you wish
a good handfull of chopped: green onion, cilantro and parsley