As I am writing this blog, the stock is slowly bubbling on the stove and the aroma is permeating through the kitchen and into my office. Nothing beats homemade chicken soup on a cold winters day like today. With storms forecast for the next few days, it is time to stay indoors and make some stock. One of our family favourites is chicken stock: also known as Jewish penicillin, winter elixir, broth of life and no doubt there are many more nicknames.
The secret ingredient to my mind is making the stock yourself by choosing and preparing the freshest ingredients, not as a chore but done with good intent and a positive mindset. Doing the preparation mindfully, slowly and with love. Having said that I give thanks for the love of cooking and inspiration given to me by my Dad and Baba K.
Slow cooked comfort food is one of the joys of winter.
Chicken Soup/Stock
Ingredients:
Chicken
6 stalks celery
4 brown onions
1 tbs Himalayan salt
5 sprigs Parsley
3 sprigs thyme
6 peppercorns
2 Bay leaves
2cm Ginger (optional)
2 Long Chillies (optional)
1-star anise (optional)
Water about 4 litres (enough to ensure the chicken is covered)
Options with the chicken:
I’ve used a whole uncooked chicken in my recipe however, it can be quartered or even roaster as can the onion and carrot if you prefer a coloured stock.
If you want to save the chicken meat to add to your soup or sandwiches or salad etc, remove the chicken from the stock after two hours let it cool slightly, peel away the meat and return the carcase to the stock and continue to simmer for at least another two to four hours.
Method
Add all the ingredients to a large stockpot and bring it to just below boiling point.
Gently simmer with the lid on for at least two hours in the early stages skim off any scum floating on top.
Remove chicken if you want to save the meat for soup or another recipe see above.
Add additional water if necessary to ensure chicken is covered and continue to let the stock bubble away for another few hours, the longer the better.
Let the stock cool then strain the liquid into large bowl cover and leave it in the fridge overnight.
Next morning gently remove any fat and either freeze the remaining stock or use it for your soup recipe.
My Chicken Soup ingredients recipe
1 x Leek
2 x Brown onions
2 x Carrots
3 x Celery Stalks
1 x Cup diced or shredded chicken (optional)
½x Cup alphabet pasta or risoni or make some matzo balls
Method
Dice all the vegetables and gently sauté them in a tablespoon of butter or oil till they are softened.
Add the stock and bring the stock to the boil.
Add pasta or matzo balls and simmer till tender about 10 – 15 minutes.
Serve with crusty bread.
