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.
- Portion size 10 servings
- Credits : Canadian Living Magazine: April 2011
- 1 leek
- 3 lbs chicken backs and necks or other chicken bones
- 14 cups cold water
- 2 carrots peeled
- 1 parsnips peeled
- 1 white turnip (optional), peeled
- 3 celery ribs with leaves, chopped
- 1 onion quartered
- fresh parsley sprig
- fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt (approx)
- 1/2 teaspoon black peppercorn
- 3 fresh dill sprigs (optional)
MethodCut 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).
Nutritional facts Pper each of 10 servings: about
- Sodium 271 mg
- Protein 5 g
- Calories 56.0
- Total fat 2 g
- Potassium 294 mg
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 5 g
- Iron 5.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 26.0
- Vitamin C 5.0