So, the other day, I decided to make chicken soup. It turned out nicely. It turned out so nicely, in fact, that it turned to jello when I refrigerated it. (That’s apparently one of the signs of a really well-done chicken stock. It has something to do with getting all the flavor from the chicken bones, and chicken bones being a common basis for gelatin and stuff.)
But, yeah. It made a good soup. And it can be reheated from its jello form into soup. So, here’s the recipe.
Chicken Soup / pre-Savoury-Jello
- 3-4 pounds of drumsticks. These should be really inexpensive. (I paid about $0.69 a pound.) I actually initially made the soup because I wanted the drumsticks. The fact that the soup turned out so well was an added bonus! This ended up being about 12-14 drumsticks. (I’m not entirely sure. I miscounted a few times. And it doesn’t really matter…) Price (rounded): $3
- 1 medium sweet onion, sliced. Call it about $1.
- Carrots. (I used about a third-bag of baby carrots, since I eat those for snacks anyway, and didn’t want to deal with peeling and chopping and stuff.) Call it about $0.50
- Salt to taste
- (Optional: some lemon juice, other seasonings.)
First some pre-instructions.
- Remove the skin from some of the drumsticks. (Semi-optional. This makes it a bit easier for the skimming later on.)
- Slice the onions.
In whatever size pot you have that will hold your ingredients and let you fill it with water so that it won’t boil over…
- Place the drumsticks in the pot.
- Cover with water. (Make sure the drumsticks are all covered.)
- Put in onions, carrots, and salt.
- Bring to a rolling boil, stirring occasionally.
- Skim the surface as you go. (Lots of stuff from the skin and stuff will come up to the top. It increases the chance of boil-overs.) Be careful to leave the onions and carrots in.
- Let it continue to boil until the chicken is fully cooked. Yes, some recipes call for it to simmer. It probably turns out better. I don’t know. But this is what I’ve done, and it still tastes good. And it gets done in generally between 20 and 40 minutes. You’ll know it’s either done, or close to being done, when the meat starts falling off the bones.
- If you’re like me, let it continue to boil for another 3-5 minutes, just to be extra sure.
- Remove the chicken from the pot, for easier access to the broth.
- Skim the fat and stuff. (Or wait to do that the next day after it’s refrigerated, and have a really rich soup that night. My default. Especially as I do skim some of the stuff with a large spoon as I go.)
- Serve it up, and enjoy. Depending on how much water you use, you should get at least 4 meals out of it. And lots of snacks with the drumsticks.