It's a Start

I have had so many people ask me when I am writing a cookbook, and despite my best efforts I have, as yet, been unable to get my thoughts consolidated enough to put together a book. So, I decided to start a blog in the hopes that I can later collect everything and put it into book form. In the meantime, I thought this would be a way to get the ideas and recipes to people that they have been asking for.

My first entry (this one;) is about chicken soup. Mostly just because I am making some right now and made some a few days ago. I cannot keep it around long enough to last more than one day because everyone eats it up so fast. The version I am making right now is made from leftover roasted chicken bones that I had frozen. This is very open to adaptation, so be sure to use what you have laying around.

Ingredients:

Leftover chicken carcasses
Water
Carrots, cleaned and cut into pieces
Egg noodles
Salt and pepper, to taste
Chopped fresh parsley (optional)

Directions:

In a large pot, place your chicken scraps -- frozen or from a chicken you just roasted. Cover with water (you could probably just fill the pot) and bring to the boil. Simmer for an hour or two. ** DO NOT be put off by this length of time! You do not need to do anything to it; in fact, it is BETTER if you do nothing. No stirring, no adding anything, NOTHING. Do not even add salt at this stage, because you probably salted your chicken when you roasted it. You can always add some later.

After an hour and a half or so, taste the broth. If you feel like it needs some salt and pepper you can add it now if you wish. Also, if you feel like it is not flavorful enough, let it cook another 30-45 minutes. This will allow more water to evaporate and give you more flavor. If it seems too flavorful, add some water.

When you feel that the stock is in good shape, strain out the chicken bits. I use a pot with a strainer that sits inside the pot so that all I have to do is lift out the strainer and toss the pieces into the trash can. Feel free to grab pieces of chicken out of this though if you see some good pieces. I know I do not always get all the meat off the bones when I carve my chicken.

Now, drop in your carrots and return your stock to the boil. When they are a little tender add your noodles. Or, you can do what I do and add the noodles and carrots all at once. The noodles end up more cooked but I'm ok with that and my family doesn't seem to mind.