But before we get to that, I want to talk about last night. Last night I made a simple homemade Alfredo sauce with chicken. We bought skin-on, boned chicken because it's significantly cheaper if we do the work ourselves, but, as I was de-boning the chicken, I wondered "What can I do with all these bones, skin and fat?" Instantly a vision of Anne Burrell from Food Network popped into my head. I had just watched her show the day before and she had made chicken stock. She explained it was just three easy steps: Boil, Simmer, Strain. And she was right, it really is that simple.
So this morning I went straight to work. I roughly chopped carrots, a green pepper, a red pepper, a tomato, an onion and some garlic. That, along with the chicken bones, skin, fat and whatever meat was attached all were thrown into a big pot, covered with water and let to boil.
Once at a rolling boil I added a couple bay leaves, some salt and pepper, a dash of basil and parsley and a pinch of saffron and rosemary and let to simmer, covered, for about three hours.
After that I set a colander over another pot and strained my stock from the chicken bones, veggies and everything else. If I wanted, I could have left it like that. Chicken stock is great for many things including making rice and bolognese. But I was definitely in the soup mood (I know, strange considering the weather), so after I strained the soup I picked apart the chicken pieces and threw them back into the stock along with the carrots and onion. It was delicious.
There's no real recipe to this guys, just do what Anne Burrell said: Boil, Simmer, Strain. Put whatever you want in it with your raw chicken scraps. Just make sure to cover it with water so that everything cooks well. Simple and delicious!
And don't forget to leave a comment!
1. Do you eat soup in summer?