Having soup alongside bread at breakfast raises the level of happiness considerably. We live in a convenient world where you can tip powder into a cup, add hot water and have something decent — but when you have the time, do make stock from a chicken carcass. There is a plainness and a depth to it that the instant kind cannot reach, and it is genuinely comforting.
Here is how to make a simple chicken soup. Portioning the finished stock and freezing it is very handy. It is the base for minestrone, pot-au-feu and potage, of course, but also for tomato sauce, curry, mapo tofu, pho and a good deal of other Chinese and Asian cooking.
What you need:
- Chicken carcass, 1
- Water, 2 litres
- Salt1 tsp
- Garlic, 1 bulb
- Green part of a leek, 1
- Bay leaves, 2 small
- Black peppercorns, 5
- Cloves, 5
- Allspice, 3 berries
1. Start by washing the carcass thoroughly. Remove the blood and excess fat properly. Bits of offal get caught between the bones inside, so clean those out too.
2. Pour 2 litres of water into a deep pan and add everything. Crush the garlic and put it in a tea bag with the spices and herbs — it makes life easier. I have only used leek here, but leftover vegetables such as onion or carrot work well too. Celery leaves give good aroma; carrot peel, onion ends, cabbage cores and broccoli stalks are all worth drying and keeping for stock, and they give it depth. It is worth experimenting, with the spices as well.
3. Set the pan over a fairly high medium heat. Once it comes to a simmer, scum rises — skim it off carefully. Lower the heat and simmer for one to two hours.
4. Strain the stock and it is done. Once cool, portion it into zip bags and freeze.
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