Sunday, October 10, 2010
Chicken soup with rice
Whenever you cook a chicken, you should save all the extra inner parts in a bag in the freezer. You should save also the scraps of celery and onion and so on that you don't want to eat directly (wash all veggies before placing in the freezer).
On soup day, combine in a large pot the carcass from your cooked chicken (take apart your leftovers, saving any good meat), the giblets and veggie scraps from the freezer, a coarsely chopped onion, one or two halved carrots, a stalk or two of celery, and some black pepper corn and a bay leaf. Cover with water and bring to a simmer for about an hour.
When the stock is well-flavored, strain out and discard all the solid stuff. Saute a mirepoix of onion, celery, and carrot in just a little olive oil and add to the stock. Add also one cup of white rice (and some extra water if necessary) and bring to a boil. Cook the rice for ten minutes, and then add cooked meat cut from your leftovers. (The only part you don't want for any step of the soup is the fatty skin: the skin itself toughens a bit in boiling, and soup should not have much fat in it.) Cook another ten minutes. Then adjust the salt and serve.