8/2/2019 2 18 Class
1/2
2 1/2 pounds chicken bones
1/4 cup olive oil
2 red onions, sliced1 stalk celery
2 carrots, diced
8 cups water, or as needed
1 head garlic, halved
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley1/2 teaspoon dried basil
4 teaspoons kosher salt
1 tablespoon cracked black peppercor
1. Preheat the oven to 450 degrees F (220 degrees C). Arrange
the chicken bones on a baking sheet. Roast for abo
minutes in the preheated oven, or until well browned. 2. Heat
the olive oil in a stockpot over medium heat. Add th
onions, celery and carrots; cook and stir until browned. 3. Add
the roasted chicken bones to the pot, and fill withenough water to
cover the bones by 2 inches. Bring to a boil, and add the garlic,
thyme, parsley, basil, salt, and pe
Reduce heat to low, and simmer uncovered for 2-4 hours. 4.
Strain out all of the solids from the stock. Let stock c
and drain off the fat.
2 1/2 pounds chicken on the bone
1/4 cup olive oil
2 red onions, sliced1 stalk celery
2 carrots, diced
8 cups water, or as needed
1 head garlic, halved
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley1/2 teaspoon dried basil
4 teaspoons kosher salt
1 tablespoon cracked black peppercorns
1. Cut chicken in to 10 pieces, separating the thighs, legs,
breasts, wings and back. 2. Brown the meat in the botto
stockpot. 3. Add mirepoix and sweat until onions are clear. 4.
Cover with cold water and add bouquet garni. 4. Br
liquid to boil slowly, and then reduce to simmer for 1-2 hours
or until meat is tender and broth has full flavor. 5. Sand reserve
meat for use in soup.
1/4 cup butter
1 small onion, finely chopped1 stalk celery, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced3 tablespoons all-purpose flour
1/4 cup heavy cream
3 tablespoons tomato paste
4 cups chicken or vegetable broth2 (14.5 oz) cans fire roasted
diced
tomatoes, drained
3 tablespoons white sugar1/4 teaspoon ground nutmeg
Salt and black pepper to taste
1. Melt the butter in a large saucepan over medium heat. 2. Stir
in the onion, celery, carrot, and garlic. 3. Cook anuntil the
vegetables are tender and beginning to brown. 4. Stir in the flour
and cook 1 minute longer, stirring const
5. Stir in the tomato paste, broth, tomatoes, sugar, and nutmeg.
6. Bring to a boil over high heat, and then reduce h
medium-low, cover, and simmer 15 minutes until the vegetables
are very tender. 7. Pour half to three-quarters of soup into a
blender or use a stick blender and puree the soup in the saucepan.
8. Return the pureed soup to the sau
and stir in the cream. 9. Cook over medium heat until the soup
is hot. 10. Season with salt and pepper to taste bef
serving.
