Recipe by CabrissiTea
This started out life as just leek and potato soup, one of a plethora of soups in my husband's box of cheffy tricks. When I saw him about to just chuck the chicken frames into the bin after having made the stock I protested and told him to chip off the meat and put it back in the soup. He was a bit dubious but has now changed the recipe to include chicken!
Top Review by ebflin26
I LOVE this recipe! I cook a chicken once a week and had four carasses in the freezer. I used Klondike Rose taters, with skins, sliced in the Cuisnart, three small leeks, seasoned with Old Bay Seasoning and lots of black pepper. I added 1 cup of small chicken pieces from last nites chicken dinner to the 1 cup I got off the bones. This is so healthy (no cream!) and hearty and economical. Perfect with a green salad and crusty roll w/butter (dipped in the soup, of course!) THANK YOU!
- 4 chicken carcasses
- 1 tablespoon salt
- 5 -6 bay leaves (to taste)
- 2 1⁄2 kg potatoes, washed, rough cut
- 1 large leek, washed, rough cut
- salt, to taste
- pepper, to taste
Directions See How It's Made
- First you need some home-made chicken stock. Don't use store bought powder, it's NOT hard to make - I promise you this as a former kitchen assassin turned food-lover!
- To make stock:.
- Bring 3 L of water to a boil in a 4-6 L pot. (Needs to be big enough it won't spill over once all ingredients are added.).
- Add the chicken frames, a good dash of salt (about 1 T give or take) and the bay leaves. You will add more salt later but this helps to extract the maximum flavor from the chicken.
- Reduce heat to simmer for 1 hour covered, skimming occasionally. Do not simmer for too much longer than this or the bones start to decalcify and make the stock bitter flavoured.
- In the meantime:.
- Clean and rough chop 2.5 kg of potatos, set aside.
- Clean and rough chop 1 large leek, set aside.
- You're going to puree it all once it's nice and soft from cooking so don't obsess over getting perfect, small diced cubes (unless you're a chef and that's your thing -- ) you just want it chopped up enough so that they'll cook out nicely in the pot.
- Back to the stock: your hour of simmering is done and VOILA -- you have stock! (Told you it was easy!)
- Now remove the chicken frames, set aside.
- Strain the stock so that you catch any fine bones that may have come loose while simmering.
- Add the leek.
- Add the potato.
- Boil till soft. (Aproximately 30 min, varies depending on how big the pot is and how thick you cut your veggies.)
- Once the chicken frames are cool to a temperature you can handle them, chip whatever meat there is off.
- Set the meat aside.
- Pluck out the bay leaves.
- Whiz soup till smooth. We use a bar mixer personally.
- Return chicken meat to pot.
- Add salt and pepper to taste - for those who aren't familiar, this means add a bit, stir it well, let the flavors mingle for a minute or two, spoon a bit out and taste to tell if it suits your preferences. Don't be afraid of the salt -- one of the basic tenants of cheffing is that salt equals flavor.
- Soup is now ready to eat but if you prefer a thicker soup, allow to simmer uncovered to reduce, till it's as thick as you like.