Sunday is chicken soup day at my house. We had a freakish May rain storm last night with gale force winds which brought much cooler weather than expected for the beaches in southern California. Here’s an easy recipe for bone broth which isn’t particular about portions. Just use what you have in your house and improvise. Happy Sunday.
Beth’s Chicken Bone Broth Recipe (from today’s larder!)
4 chicken legs with skin
1 chicken carcass that I had stored in the freezer (use unfrozen)
6 celery stalks – chopped into 1/2 inch piece
3 large carrots – chopped into i inch pieces
1/2 of a head of fennel, chopped
1 large onion, peeled and quartered
Approximately 10 brown mushrooms – left whole
A hand full of peppercorns
Several pinches of salt (adjust as you cook)
Fresh basil and sage from my garden
Enough water to cover the pot
Large pot (whatever you have – just adjust ingredients to fit)
Olive oil ( I use Fratelli Colletti – (one of the best Sicilian olive oil that comes from an area very near Santa Margherita di Belice – where my grandfather was born)
In your large pot over medium heat, cover the bottom with olive oil
Put in the onion quarters and let those cook for several minutes
Put in the chicken legs, browning each side
Now throw in the rest of the ingredients except the fresh herbs
Fill up the pot with water then put in the fresh herbs
Simmer for several (at least 4) hours until the water cooks down and the soup tastes good. Usually is about half the size when done. Adjust seasonings to taste.
Once cooled down pour the finished product through a strainer.
I store this in individualized portions in the freezer and use as needed for recipes or soup.