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View Diary: Looking for Some Unabashed Chicken Soup Masters (75 comments)

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  •  start with a smoked chicken... (9+ / 0-)

    ...one that's already smoked. No matter what else ya do, start with the flavor in the chicken.

    Cheers.

    •  So...I could break out the Weber and (4+ / 0-)

      grill the chicken first tomorrow.  That sounds good, but now I'll need to pick up some chicken broth.

      Oregon: Sure...it's cold. But it's a damp cold.

      by Keith930 on Tue Mar 05, 2013 at 04:06:59 PM PST

      [ Parent ]

      •  slow smoke, low temp, with soaked wood... (2+ / 0-)
        Recommended by:
        worldlotus, jabney

        ...you can get as fancy as ya want with the whatever you put in the pan that you place the chicken in...spiced oil, garlic, citrus, hot sauce, wine, spices especially creole, dried elderberries, etc...and don't skimp on that stuff, really.

        If there's extra room in the pan, add substantial veggies. They'll also soak up the flavors, and can be used in the soup or as a side. Chunky onions, taters, sweet taters, green/yellow peppers, meliton (aka cayote squash), etc. Yellow squash and zucchini will contribute alotta taste, tho' that'll be very squashy so caveat emptor.

        I'd recommend organic broth, they just seem to be made better...

        Cheers.

        •  oh, and add the drippings to the broth... (5+ / 0-)

          ...in luckydog's kitchen, the food ain't supposed to make ya skinny, it's supposed to make ya happy.

          Cheers.

          •  THAT'S what I'm talkin about (1+ / 0-)
            Recommended by:
            luckydog

            cheers back at ya.

            Oregon: Sure...it's cold. But it's a damp cold.

            by Keith930 on Tue Mar 05, 2013 at 04:32:43 PM PST

            [ Parent ]

            •  Pan drippings are key, for both soup and gravy -- (0+ / 0-)

              Not just pouring or scraping from the roasting pan, but adding some water and heating the pan on a burner, and then stirring/scraping, to get and melt in all the concentrated tasty goodness from the pan, then pouring this into the soup (or gravy). The roasting pan should essentially be clean, after this step.

              You can always separate the fat later, if you want -- after you've made your stock, pour off the top into a tall glass, let it settle 15 minutes and then pour the fat off the top (or refrigerate/freeze it and the bottom part will gel, the top fat will harden, to easily separate).

              Bon appetit!

          •  Yes! (3+ / 0-)
            Recommended by:
            luckydog, BachFan, jabney

            A little schmaltz makes all the difference.  Also, go light on the salt.  A little soy sauce (not enough to really tell it's there) will darken the stock and add flavor.

          •  Best turkey soup I ever made (3+ / 0-)
            Recommended by:
            luckydog, BachFan, BvueDem

            Was with leftovers. I used leftover gravy to thicken the stock. It was amazing.

            You might try a chicken soup made with stock gotten from boiling chicken.  Then Cook some chopped onions in some oil until transparent ish. Then stir in two cloves of chopped garlic, then carrots and potatoes, chopped up, with stock and let boil until soft maybe 18 minutes or so. Then stir in chopped red pepper and let cook for three minutes or. So and maybe some peas or sugar snap peas. Then a quarter cup of peanut butter and chopped up hickey from the stock making and serve with some parsley chopped on top.

        •  I'm guessing you've had some tender, loving (1+ / 0-)
          Recommended by:
          luckydog

          care lavished upon your feet in your time.

          Oregon: Sure...it's cold. But it's a damp cold.

          by Keith930 on Tue Mar 05, 2013 at 04:29:32 PM PST

          [ Parent ]

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