I'm constantly in need of a good broth to start my soups with that is comforting and flavorful but doesn't take all evening to prepare. Stock cubes and canned stocks are always too salty for me and still manage to taste somewhat artificial. I love homemade stock but often can't be bothered to go to all the effort for just one soup. That was until the aha moment. My own mini kitchen revelation. The freezer. I had forgotten you can use it for more than just ice cream. It works for homemade broths and food too! Laugh if you will, but until last week all my lonely freezer held was my two best friends Ben & Jerry. Now my broth problem is solved and I have lots of individual portions tucked away in the freezer for quick night time soups. These bad boys will keep for 3 months. I love pouring it over Japanese style ramen noodles with bak choy and a poached egg or using it to make my own chicken noodle soup. I've drank it down plain when I had a cold earlier this week and it was just what I needed. Oh, and I forgot to mention the best part, you get an entire poached chicken out of the recipe! Take that Swanson.

• 3.5 pound free-range organic chicken
• 2 carrots, peeled and roughly chopped
• 2 sticks of celery, roughly chopped
• 1 leek, roughly chopped
• 1 rasher of smoked bacon
• 1 sprig of fresh rosemary
Place your chicken, carrot, celery, leeks, and bacon in a large saucepan, cover with lots of water and bring to the boil. Turn the heat down and simmer slowly for an hour and a quarter, skimming the white residue off the top every now and again. Add rosemary and cook for 15 more minutes. Strain and use the broth and chicken as desired.
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