How to Make the Best Stock and Soup from a Rotisserie Chicken

How to Make the Best Stock and Soup from a Rotisserie Chicken - Recipe

Рет қаралды 6,145

Күн бұрын

A short video on how to make stock and soup from a rotisserie chicken
Ingredients:
For the stock:
1 rotisserie chicken, carcass and bones
1 carrot, rough chop
1/2 onion, rough chop
1 celery rib, rough chop
1 medium leek, white and light green parts, rough chop
2 garlic cloves, peeled, smashed
2-3 sprigs parsley
2 sprigs thyme
1 bay leaf
10 whole peppercorns
For the soup:
3 cups chicken stock
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced carrots
1 sprig thyme
1 inch piece of ginger, sliced in 3
1 tsp Worcestershire or fish sauce
1 cup cooked diced chicken breast meat
1 cup cooked white rice or egg noodles
1 tbsp chopped cilantro or parsley
1 tnsp sliced green onions

Пікірлер: 8

@upscalebohemian5372 8 ай бұрын

I wrote the instructions as I followed along with the video if anyone finds that helpful (you can copy and change how you like). I did a screen capture from the video for how the ginger should look with the slices. That's what's referred to in the instructions, but no way to add it here so you'd need to "grab" your own. Chicken Carcass Soup For the Stock: Yield: About 4 cups of finished stock 1 rotisserie chicken, carcass and bones 1 carrot, rough chop ½ onion, rough chop 1 celery rib, rough chop 1 medium leek, white and light green parts, rough chop 2 garlic cloves, peeled, smashed 2-3 sprigs parsley 2 sprigs thyme 1 bay leaf 10 whole peppercorns For the Soup: 3 cups chicken stock (from above) Kosher salt, to taste Freshly-ground black or white pepper, to taste (optional) 1 teaspoon Worcestershire or fish sauce ½ cup diced onions ½ cup diced carrots ½ cup diced celery 1 sprig thyme 1 teaspoon fresh dill (or dried dill, or freeze-dried dill such as Litehouse brand) A 1-inch piece of ginger, unpeeled, sliced 3 times (see image) 1 cup cooked and diced chicken breast meat 1 cup cooked white rice or al dente egg noodles For Garnish: Hot sauce of choice (for sprinkling over the soup) (optional) Sesame oil (for drizzling over the soup) (optional) 1 tablespoon chopped cilantro or parsley (whichever you prefer) 1 tablespoon finely sliced green onions (scallions) or chives (whichever you prefer) For Making the Stock: Add the stock ingredients to a medium-sized pot. Cover with water by about 1” (about 8 cups of water). Put on the stove over high heat and bring to a simmer. Lower the heat so the liquid is barely simmering, and cook, uncovered, for 1 ½ hours. Note: If you want a clearer stock, skim the foam, but this is optional. After the 1 ½ hours has elapsed scoop out the larger pieces of solids from the broth (using a slotted spoon), then strain the liquid into a clean bowl through a fine mesh strainer. Discard the remaining solids in the strainer. If you want a more refined soup, strain through cheesecloth laid inside the fine mesh strainer (this is optional and really no need for this kind of rustic, simple soup). Note the 8 cups of water you started with will be reduced to about 4 cups of stock at this point. You will be using 3 cups of the soup stock for this recipe, so save the rest for another use (in the refrigerator, after allowing to come to near room temperature, if using within a couple days, or in the freezer for use within 3-4 months). For Making the Soup: Add the 3 cups of stock to a sauce pan, and turn on the heat to bring it to a simmer. Season the stock with kosher salt, the optional pepper (if desired), and the Worcestershire sauce or fish sauce. Stir, taste, and adjust the seasonings to your liking. Add the diced onions, carrots, celery, the thyme sprig, and the dill. Without peeling the piece of ginger, slice it three times slightly on the diagonal, but not all the way through (leave enough connected so it remains in a single piece [see image], then add it to the pot). Stir the ingredients together and bring to a simmer. Lower the heat to a gentle simmer, cover, and cook for about 20 minutes. After 20 minutes, remove the thyme sprig and the piece(s) of ginger. Taste and adjust the seasoning to your liking, if needed. Add 1 cup of cooked and diced chicken breast meat, and 1 cup of cooked rice (or cooked egg noodles). Put on the lid and cook for 3-4 minutes to allow the flavors to marry. For Serving: Ladle the soup into individual bowls. Garnish with ingredients you enjoy, such as a sprinkling of hot sauce, a drizzle of sesame oil, some chopped cilantro or parsley (whichever you prefer), and/or some very finely sliced green onions (scallions) or chives.