I Am Going To Make Chicken Soup Recipe.
- Little Herb Bundle
- Some Parsley
- Some Thyme
- Some Celery
- Couple Of Garlic Cloves
- Black Peppercorns
- Shredded Chicken Thighs
I’m going to do is make a little herb bundle. I’ve got the tops of a leaf here. I just split it down the middle.I’m going to stuff it with.some parsley stems. some thyme sprigs and a couple of bay leaves got a little piece of kitchen twine here and just tie it up nice and secure. I kind of give it a double wrap there. I’m going to toss this in the stock to flavor the liquid parsley stems are one of those things. You always throw away but this is a great reason to keep them on hand ready to go cool huh the key to a deeply golden-brown Zac is browning. your chicken wings before it goes in the water so got a little neutral flavored oil here working in back just got about three pounds of wings here give them a nice golden brown remember that sizzle is. what you’re looking for try not to overcrowd the pot.
I do the wings are going to steam and they’re not going to get crispy Brown now leave them alone and let them Brown okay this is the last of my chicken wings nice and brown next. I’m going to add the aromatic right to the rendered chicken fat to some celery, carrots, onions and a couple of garlic cloves cook them until they’re nice and brown okay so, my veg looks awesome. I also I forgot to mention. I left the onion skins on there Brown’s going to help make a stock Brown to another super-secret socket a little tomato paste tomatoes have that Mommy flavor that’s going to give a nice deep rich flavor to the stock to just stir this in so it just starts to stick. so, I’m going to add just half a cup of water that’s gonna help you except to the bottom the pot see how nice and brown that look from the bottom of the pot.we are making stock okay now everybody into the pot chicken goes back in along with 12 cups of water don’t forget your handy dandy herb bundle and some black peppercorns okay now that everything’s in the pot.
I’m gonna bring this just to a boil okay, we’re boiling now.I’m gonna turn down the heat just to the stock simmer.I’m just gonna pick a nice wide spoon and skim some of the foam that’s risen to the top that’s gonna help create a nice clear stock so, we’ll keeping it just at a simmer if,you boil it too hard that’s gonna make a cloudy stock too okay so,I let my stock Sandra for like two hours it’s rich and golden brown and well tasted like soup i strained out the chicken wings in the veg and then as far as soup goes we like to keep it simple. So,I’ve got some chopped carrots and some halved pearl onions. let’s just add that right to the simmering stock and then that shredded chicken thighs so once the stock was strained.
I poached some chicken thighs right in the stock and once it was done. I pull it out and just shredded the meat into bite-sized pieces laughing. your noodles so, these are just wavy egg noodles. I cook them separately in some boiling salted water. I gave them a rinse under some cold water so, they stopped cooking that way they won’t get mushy in the tooth okay super awesome.I’m just going to give it a taste for seasoning it’s good but I’m going to give it a little bit of salt don’t forget to every step of the way let’s serve some up tender chicken nice egg noodles. some carrots and onions for more flavor just the chicken soup.