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CHICKEN SOUP
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Source: Canadian Living Magazine: April 2011
| Chicken bones are the best choice for making tasty soup. To extract maximum flavour, a stock needs to simmer for hours – long after there is any flavour left in the accompanying meat. |
Ingredients1 leek3 lb (1.4 kg) chicken backs and necks, or other chicken bones14 cups (3.3 L) cold water2 carrots, peeled1 parsnip, peeled1 white turnip, (optional), peeled3 celery ribs, with leaves, chopped1 onion, quarteredFresh parsley sprigFresh thyme sprigs1 bay leaf1 tsp (5 mL) salt, (approx)1/2 tsp (2 mL) black peppercorns3 fresh dill sprigs, (optional)Preparation
Cut leek lengthwise in half; spread leaves and rinse under running water to remove grit.
In soup pot, bring chicken backs and cold water to boil; skim off foam. Add leek, carrots, parsnip, turnip (if using), celery, onion, parsley, thyme, bay leaf, salt and peppercorns; return to boil. Reduce heat, cover and simmer for 1 hour.
Remove carrots, parsnip and turnip; let cool. Simmer soup, covered, for 1 hour, adding dill (if using) for last 10 minutes.
Strain soup; skim off fat. Dice cooled vegetables and return to soup. Season with more salt (if using).
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