Richard knew he'd finally perfected his chicken soup recipe when Nancy and Bridget both remarked, "It tastes just like your Mother's!" Chicken soup was a regular Monday-evening meal at the Curzi household, and a more dressed-up version (usually with tiny meatballs - or "polpettini") was always the opening course of every major holiday meal. And anyone who had soup made by Richard's mother, Ida, would invariably say it was the best soup they'd ever tasted. While this recipe may not follow Ida's approach exactly, the result is as close to hers as we've ever achieved. Richard's approach makes good use of something that might otherwise get thrown away - the carcass of a roasted chicken makes for the richest chicken stock. Hearty Chicken StockWhile on the road we've grown accustomed to roasting a whole chicken (or even buying a store roasted rotisserie chicken) and getting at least 3 meals out of it. Meal one is the roast chicken itself, with a side of green vegetables and a baked potato. Then, reserving all the bones and skin, we strip off all of the meat that's left and use some of it for a chicken salad or chicken tacos for lunch the next day. Meal three is a soup made from what's left of the meat, but more importantly from the leftover bones and skin that we stripped on day one! Here's how to make the richest chicken stock ever. Once the stock is made, a soup can be ready in only about 20 minutes. Ingredients
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Chicken SoupIngredients
Process
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September 2021
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