4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[Guest]

okay, so I've just boiled up a load of chicken bones (from our course) with some sweated onion, celery, carrot and parsnip, water and herbs.

 

I've just strained off the liquid and will skim the fat off that t'row when it's cool so that I've got a good stock base for some soup (or that's the hope!)l.

 

Will be picking over the bones for meat later when it's cool but...all the recipes I've read say you chuck the veg away seems like a waste to me. Is there any reason why I shouldn't pick out the veg (along with the meat) and keep that seperate and add it back to the soup tomorrow?

 

I was thinking I would blitz the liquid (stock) and veg in the blender then add the meat and maybe a bit of cream towards the end to cream of chicken soup or am I being silly?

 

How do you do yours?

 

Never done this before so just needing a bit of advice please

[chickencam]

You can eat the veg but they will be very mushy and it makes it hard to get the bones out if you don't strain the whole lot. You will get a much nicer soup by straining the stock and adding fresh veg to it.

 

We usually strain the stock then boil it vigourously to reduce it's volume and concentrate the taste.

 

A favourite chicken soup for us is to fry some veg (onions peppers, mushrooms celery and anything else that needs using) then add some chinese 5 spice powder then add these to hot stock seasoned with salt and white pepper and serve. Very quick and tasty. Sometimes we also add some thin noodles broken up for a more substantial meal

[Guest]

they are mushy I bought some fine 'straight to wok' noodles from "B&M Bargains" for 19p for a 600g packet so will use your idea, thanks!

[Guest]

used your suggestion Liz and it was really yummy!!!! Thanks

 

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[Ain't Nobody Here]

That's fortuitous . I have a chicken carcass in the fridge - now I know what I'm going to do with it . Thanks Poet . (I'm not good at soup .)

[Guest]

you'll love it, it was really yummy!

[chickencam]

Glad you enjoyed it.

 

It is one of my favourite soups, it was invented in this house by my OH who is a bit of a ready steady cook kind of guy