Real Chicken, Real Flavor Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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So just another chicken soup recipe? Well sure, the ingredients are nothing new, but what makes this soup different is how it is prepared. No artificial enhanced boullion junk or canned ANYTHING! This way truly cleanses the chicken first and leaves only the cleanest soup that can be made in your home kitchen. NOTE** The nutritional values do not reflect how much fat is lost in this method, but it is there. Ingredients:
2 stewing chicken (no young fryers) |
3 chicken necks (can use turkey) |
4 chicken feet (remove nails) |
1 extra large onion (yellow or white) |
3 carrots |
3 parsnips |
1 star anise (or 5 whole cloves) |
5 peppercorns |
salt (to taaste) |
1 1/2 teaspoons olive oil |
5 sprigs fresh dill (optional) |
Directions:
1. Using large stockpot, fill with water. Bring to boil.
2. Place chicken, necks and feet into boiling water. Return to boil.
3. Boil for 8-10 minutes. Remove chickens and parts from wather. Discard water.
4. Rinse pot, chickens and parts.
5. Preheat oven to 475 degrees.
6. Peel vegetables and cut them in half.
7. Place vegetable, chickens and parts in pan. Rub everything with olive oil. Place in oven and roast 20 or more minutes.
8. Place all ingredients into stockpot and cover with fresh cold water.
9. Bring to boil then lower heat to simmer. Cook one hour.
10. Remove chickens and set aside. Strain soup.
11. When cooled down, refrigerate overnight and remove any extra fat in am.
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