Thursday, 6 March 2014

Homemade Chicken Soup

Fresh fresh vegetables...
- 1 large organic chicken
- 5 stalks of celery
- 2 ears of sweet corn
- 2 carrots
- 3 small bulbs of garlic
- A tiny bit of ginger
- 1 onion
- 2 tsp of peppercorns
- 1 bay leaf

Everything into the pot!
1. Rinse the chicken. Wash the chicken.

Today, I decided to try this whole organic chicken that I found in the market. The chicken seller was really nice and cleaned the chicken well. All I had to do was just give it a salt wash and rinse it thoroughly.

2. Chop up the vegetables!

There's no hard or fast rule on what type of veggies to go into the pot.. There are times that I prefer daikon/white radish to sweet corn and celery combo. Most prefer root veggies as they are much more ideal to create home made stock.

3. Add in 2.5 litres of water to the pot and start boiling it.

Once the water boils, let it continue to boil for another 30 minutes on medium heat. Then, turn down the heat to simmer till done.

My yield!
I managed to get 12 cups of stock. The larger containers contain 3 cups each, while the smaller ones contain 2 cups. This supply of stock will probably last us one or two weeks depending on usage. I took the flesh off the organic chicken since it seems like a waste. My two dogs will be having them as a treat. Homemade soup stock can be easy to make, its just really time consuming. I managed to get it done while my two younger ones were napping. So yay! I'm totally looking forward to chicken noodle soup this coming week...

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