This weekend, one of my sons came home from college for spring break. He was supposed to arrive Friday, but had a very minor fender bender because of ice (no damage to him or the post, and only a minor ding in his truck bumper), so he decided to stay there until Saturday.
If you ever meet a Jewish grandmother, she will always tell you that everything can be cured with chicken soup. Well, I knew chicken soup wouldn't cure a ding in a bumper, but it sure would make the idiot, er, I mean driver, feel better about it. A couple of weeks back, we were having issues with our drain line (tree roots), so couldn't use the garbage disposals for a while. I ended up with 3 chicken carcasses wrapped in foil and frozen, along with the giblets from aforementioned chickens. Well, homemade chicken broth sure did sound good to me!
I started with instruction from Julia Child and James Beard, and here's what I came up with for a marvelous chicken soup.
CHICKEN NOODLE SOUP
3 chicken carcasses (leftover from dinners)
3 sets chicken giblets
1 onion, quartered
1 carrot, cut in eighths
2 ribs celery, quartered
1 garlic clove, minced
6 quarts water
Put all ingredients in a pan; bring to a simmer. Skim off the scum as it forms on top of the broth. Simmer for a couple of hours (2 to 3), or until the carcasses fall apart. (Note: Julia Child says not to boil the broth, or it becomes cloudy. I can testify to the veracity of that statement.) Strain through a cheesecloth lined strainer. Pick through the bones for chicken scraps, after they cool.
To make the soup, return the broth to the stockpot. Add the chicken scraps, and about a pound of cooked chicken chunks. Slice 2 carrots, mince 1/2 onion, slice 2 celery ribs, and simmer together about 30 minutes. Add 1/2 pound egg noodles or rice, and cook until the vegetables and starch are tender. Serve with baking powder biscuits, and prepare to have no leftovers.
I didn't even get lunch on Sunday from this - Boo Hoo!