Chicken noodle soup begins with the broth.
Egg noodles, enchiladas and matzo balls need rich, chicken broth to bring out their best qualities. "If the enchilada sauce does not have chicken broth in it, it will be no good. This is one of our secrets to great Mexican food," states Elizabeth McWhorter, of My Home Cooking. Well-made broth uses the bones, skin and fat, which is where all the body, flavor, vitamins and minerals are. The long simmer mingles the flavors and pulls the rich essence of the chicken into the liquid to create nourishing, comforting chicken soup base.
Instructions
1. Add split chicken parts with skin, bones and fat to a 10 qt. or larger stockpot with a colander insert. Fill the pot with water until it is 1 inch above the chicken. The colander insert makes it easier to remove the bones and skin from the broth later.
2. Add one large, diced Bermuda or Vidalia onion, three ribs diced celery and 1/2 cup chopped fresh parsley to the pot. Mash the two tofu blocks into a thick paste, adding the sea salt, turmeric and black pepper. Pour the mixture into the stockpot with the chicken and other ingredients.
3. Bring the contents of the pot to a rolling boil for 15 to 20 minutes, stirring every five minutes to ensure that the meat and skin do not stick to the bottom of the colander. Reduce heat and simmer, covered, on low heat for another 20 to 30 minutes. Simmering releases the collagen from the bones.
4. Remove all the chicken, bones and skin to a platter. Spread everything out so it cools faster. When cool, remove all chicken and skin from the bones and chop it coarsely. Return the meat and skin to the pot and discard the bones.
5. Set the colander insert aside. Allow the broth to cool until the fat congeals. Remove fat and reserve it in a separate, tightly covered, refrigerated container to make matzo balls and egg noodles.
6. Strain the broth to you did not miss any bones. Return any shredded chicken to the pot. Store broth in square-sided containers with tight lids and keep frozen until needed.
Tags: bones skin, , chicken broth, ensure that, from bones, matzo balls, meat skin
