How to make chicken soup from left over roast?
Ingredients A couple of cloves of garlic 1 medium-sized onions, sliced 3 carrots, sliced 2 parsnips, chopped small 2 sticks of celery, chopped Roast chicken carcass Chopped parsley Leftover vegetables 1. Cover the chicken carcass in cold water, add salt and pepper and bring to a boil. Simmer for an hour or so. 2. Chop up your vegetables, onion and garlic and lightly fry over a low heat in a casserole dish. 3. When the leftover chicken has finished simmering, haul out the carcass and strain the liquid through a sieve. 4. Pick any remaining meat off the carcass, including any fatty bits that you probably wouldn’t eat on their own. The soup will thank you for them. 5. Pour chicken liquid over the vegetables, add the leftover bits of chicken, and simmer for around an hour or until it seems ready. 6. Towards the end of cooking, add the chopped parsley (and dill and/or tarragon, if you feel like it), plus salt and pepper if you need it.
Leftover Snow Soup The B vitamins in potatoes protect arteries. Vitamin B6, found in potatoes, reduces levels of a molecule called homocysteine which is involved in inflammation and the furring up of arteries. High homocysteine levels are associated with a significantly increased risk of heart attack and stroke. 1 medium onion minced 4 tbsp butter or margarine 5 tbsp a;; purpose flour 32 oz chicken stock 1 ½ cups cooked chicken cut medium 3-4 potatoes, peeled and diced medium 1 ½ cups of half and half ½ tsp garlic White pepper and salt to taste Directions In a heavy bottom pan, sauté onions in butter until clear. Add flour and cook until al butter is absorbed. Add stock slowly, stirring to incorporate. Add chicken and potatoes. Simmer until potatoes are tender, about 8 minutes. Add half and half; stir until the thickness you desire. Season to taste . Garnish with chopped parsley.
First boil the carcass in a large stew-pot. Break or cut the bones in order to fit. Add onions, carrots, & celery, for flavour. When cartilage dissolves, remove bones. Discard mushy vegetables, retain meat. Cool stock in frig & remove solid fat. Use gelled stock with equal parts water. Add fresh vegetables as desired. Return diced meat to soup pot. Noodles, if desired, need 10 minutes cooking.
Pull the left-over meat off. Mind and pull up any jelly that has formed underneath. Put the carcase into a pot with 4 pints of water and bring to the boil. . Take as much pudding rice as will lie in your upturned and cupped single palm. (Should be about a scant ounce), and dribble into the boiling water. Reduce the heat to a simmer, and clean and slice a good sized leek, or two small. Add to the soup. After 45minutes, take out the carcase, and throw in the same amount of sliced leek again. Add the chopped up chicken and jelly. Stir, and season to taste. Another 15minutes, and the soup is ready. Congrarulations. You’ve just made **** a Leekie soup. Putting in the leeks in two seperate lots means that it is wonderfully sweet, iron tasting, and fresh. The pudding rice makes it awfy good on the stomach, and gives body. Good luck.
