My blog posts have been few and far between in the past few weeks because I've had a lot going on in my non-cyber life. This month I'll be covering for a fellow RD at Walton Rehabilitation Hospital on top of my usual work at Doctors. But I wanted to start what I hope will be a regular feature here - a review of a recipe I've tried recently and enjoyed.
Today I'm actually going to cover two recipes - one for homemade chicken stock, which is a staple that I use often in my cooking, and one for chicken noodle soup, which is an easy, delicious way to use the stock.
Chicken Stock - Barefoot Contessa Family Style, Ina Garten
In case you think making chicken stock from scratch is just a fussy extra step to otherwise good recipes (I used to), just read this recipe and see how easy it is. I simmer this stock on a Sunday afternoon while I'm doing other things. This makes an amber-colored liquid with a much deeper flavor than canned chicken broth, and if made with roasted bones instead of whole chickens, is much cheaper than store-bought. It's also lower in sodium, and can be made with less salt than called for. It's a great use for carrot peelings and celery stubs. I like to roast a chicken every once in a while and usually eat some of the meat as is, then shred the leftovers for use in recipes like chicken pot pie. This is a great use for the carcass. Although Ina says to use whole chickens, I just can't bring myself to waste all that meat (it's waterlogged after simmering that long). I've found that roasting gives the bones a kind of toasty flavor that results in a very flavorful stock. I put any reserved chicken skin/fat in the pot for flavor. This recipe is very forgiving. I don't think I've used the right amounts for everything any time that I've made this and it always tastes great. I recently tried a new chicken stock recipe in the crock pot and have frozen it all without trying it first. Once I use it I'll let everyone know if it's up to the Ina standard.
Chicken Noodle Soup - Barefoot Contessa Family Style, Ina Garten2 tbsp extra virgin olive oil
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
3/4 tsp Kosher salt
1/2 tsp freshly ground black pepper
2 quarts homemade chicken stock
2 cups wide egg noodles
2-3 cups cooked shredded or cubed chicken
1/4 cup chopped fresh parsley