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hugos-chicken-stock-+-soup.md

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Hugo's Chicken Stock + Soup

Stock Ingredients

  • 4-6 stalks celery
  • 3 large carrots
  • 2 large leeks
  • 1 large parsnip
  • 1 medium turnip
  • 1 head of garlic
  • 1 onion, quartered
  • Chicken wings, spines, carcass, or combination of: priority is high cartilage and dark meat, low fat.
  • Bouquet Garni (Parsley, Thyme, Bay leafs, etc... There should be at least as much Parsley as the rest of the herbs combined, if not more)
  • Peppercorn kernels

Stock Method

Cut carrots, celery, leeks, parsnip, turnip, garlic, onion into halves to maximize surface area. The amount of different vegetable can be modified: Parsnips give a peppery taste, turnips a meaty taste, etc...)

Brown vegetables in oven on braise. Some burning is acceptable, but they should retain their moisture.

Brown chicken parts in a steel pot - this takes a long time. The chicken parts should be cooked for as long as possible without burning, can take as long as 5-10 min a side. The more fonde created the better the stock.

In stock pot combine browned chicken, vegetable, a generous handful of pepper kernels (optionally tasted in a pan) the Bouquet Garni. Fill to rim with water.

Bring to a low simmer and cook for at least 10hrs, adding water to when necessary.

Skim regularly for the first 1-2 hours, removing as much scum as possible. Some fat from later in the process can be left until cooling.

Strain through a chinois or through cheesecloth placed in a colander. Through out the remains.

Let the stock cool to room temp. Skim fat and refrigerate. The stock remain fresh for at least 5 days. Bring the stock to a boil and it can last another 5 days (Optionally leave the fat to form a film on the surface - this will result in a more muddy taste, but the stock will last longer, up to 10 days.)

Soup Ingredients

  • Turnip and parsnip - sliced thinly (1/4 - 1/8 inch) and chopped into bite size pieces
  • Carrots and celery - sliced into bite sized pieces
  • Parsley - chopped
  • Chicken thighs - boneless and skinless
  • Lemongrass
  • Ginger
  • Scallions
  • Dill - fresh
  • salt and pepper to taste

Soup Method

In pot of stock, put vegetable and bring to a low boil

When bringing the heat up, add chopped parsley, grated ginger and grated lemongrass.

Add chicken thighs and bring to a roiling boil. Skim regularly.

After 15-20 minutes remove thighs with tongs and shred with two fork. Leave pot on a low boil.

Add shredded chicken and turn down the heat. Add dill (more is better) and optionally scallions for texture.

Remove pot from heat, and in another pot cook the noodles with the portion of the soup that will be served. Season with salt and pepper to taste: do not season before this point.