When I made that spatchcocked chicken, I froze half in two packages. This soup sort of evolved. I didn't know it would be 'soup' until half way through the process. Originally, I was thinking just chicken, mushrooms, noodles and a nice rich sauce for a Chicken Stroganoff. Then I realized I have a LOT of fresh vegetables which by adding, leans it more into the soup category, so that's how it's going.
First, take all the chicken apart, boning, skinning and putting the meat aside. Put the skin and bones in a 2 quart pot, add enough water to cover it all and simmer, covered on low heat for three hours, adding 1-2 tablespoons of white vinegar the last hour.
Pour everything through a colander over a big pot to separate out the bones and skin from the broth. Strain through progressively finer strainers and finally through an old clean kitchen towel.
Chill this overnight to bring whatever fat is left, to the top. If there is fat, skim that off the next morning. Using the cloth at the end, took almost all fat from the broth this time.
Pour everything through a colander over a big pot to separate out the bones and skin from the broth. Strain through progressively finer strainers and finally through an old clean kitchen towel.
Chill this overnight to bring whatever fat is left, to the top. If there is fat, skim that off the next morning. Using the cloth at the end, took almost all fat from the broth this time.
This bone broth turned out perfect. It jelled very nicely which indicates a very high percentage of collagen which is exactly why you make bone broth. I've had the best luck producing broth yielding a high concentration of collagen, using chicken. The broth is always more watery and very rarely jells when made with turkey, beef or lamb skin and bones. Our body produces collagen, which is a vital protein. As we age, the production lessens. It's necessary for elasticity in our skin and for the health of our connective tissue, tendons, ligaments and muscles.
2 big carrots
3 stalks celery
1 med. purple onion
⅓ med. yellow pepper
4-6oz. button mushrooms
2T avocado oil
7 lg. cloves of garlic
a bunch of green onion tops
4oz. egg noodles
4oz. fresh spinach
8oz. precooked chicken
salt, pepper, ground rosemary
2T+/- chicken Better Than Bouillon
Slice or chop the first group of vegetables however you'd like. Add them to a 4-5 quart pot with the oil. Sauté on medium heat until everything begins to sizzle. Drop the heat to low-medium, cover and continue to sauté-steam for about 15 minutes.Stir in the chopped garlic, green onion tops, noodles and spinach.
Simmer 5 minutes, cover and remove from the heat for a half hour. Stir in sour cream, warm again just until it steams, before serving. . .Lin
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