The follow up to Sunday Chicken; as it’s a good way to use the remaining bones and bits. Though I came up with this soup on a Sunday and used a pound of chicken heads from a local farmer instead. So ya know…
“Bone broth” has become a trendy term, but people have been making it for a long, long time and simply calling it… stock.
This is my ingredient list (though as with most soups, amounts can/should vary according to taste and what you have on hand) followed by my method for a tasty, nutrient packed chicken stock soup.
(to serve 6-8 people, I use 2 leeks, 6 cloves garlic crushed, 4 carrots, 4 stalks celery, 2 sprigs rosemary, 2 cups shredded kale, 1/4 cup ginger purée and 2 lemons)
brown rice; cooked separately
Remaining bones and bits from roast chicken or chicken parts bought for stock.
In a large stock pot, I drizzle olive oil and add chopped leek, carrot, and celery on medium heat. Once leeks are nearly translucent, I add garlic, ginger, roughly a tablespoon of each spice, and the juice of two lemons. Stir to thoroughly mix, then add chicken parts and enough water to cover. At this point I tie the rosemary with cooking twine, knot it to the pot handle, and drop it in the stock.
Once this comes to a boil, add more water (2-4 cups at a time), taste, and season accordingly. Then allow it to return to a low boil.
I continue this for 2-2.5 hours, until I have a nearly full pot of richly flavored stock.
It does not require constant attention. You just return to it and adjust periodically- adding water, salt, and spices each time. I’ve found that drawing out the flavor and strengthening it as you go makes for a rich broth. Though some fill with water and a set amount of spices and just leave it low and slow for a longer period.
Before serving, I scoop out all chicken bone/parts and remove the rosemary bundle. Then add the rice and kale; serve and enjoy!