Tag Archives: chicken soup

Rainy Day “Almost Instant” Chicken Soup

It was pouring earlier today. Not a day I want to drive to a farm or go pick my own at the farm either, — so no farm today.

That’s a  problem only because I was planning dinner from the farm, as I usually do the days I go. Digging through the freezer, I found a package of chicken bones, $4.33 worth at $2.75 a pound. That’s approx 1.57 lbs of bones and meat. There were 3 backs in the package.

So I started a pot of water boiling and plop in the brick of frozen chicken. Skim the worst of it off in a few minutes. Separate the pieces when I can. Keep simmering. After an hour, I’m pretty sure the meat is cooked, I pull the first back from the pot. Cut off the tail, fat and skin and then scrape the remaining  meat off.

I use a tool for this I’ve never seen/heard anyone else talk about for this purpose. I use a pickle fork, like this one:

pickle forkj

The little barbs on the end make shredding the small bits of meat as I scrape it from the bone really easy. That means I don’t have to CHOP the meat. Most of it is so small I’d have to do that minimally anyway, but the pickle fork pretty much guarantees that I don’t need to.

I’ve done two of the backs (the 3rd is cooling while I write this) and I have a cereal bowl of chicken shreds, ready to go back into the soup with carrots, celery, onion, potato, and more seasoning. Pretty much just before I serve it, I’ll add some chopped red pepper and peas. (I put some rosemary and peppercorns in the water with the chicken.)

I expect I’ll need to add some better than bullion (demiglace) to actually have flavorful stock, I don’t have time to simmer this down, skim it, chill it, remove the fat, season it and then make soup. If I was making rich stock, I should have at least put the bones back in! I’m not for two reasons: I skimmed the marrow out earlier and I don’t have time to chill it to remove excess fat. I did skim off most of the excess fat too.

This isn’t really instant soup. It will have cooked 3- 3.5 hours by the time we eat dinner. However, compared to traditional from scratch, home-made stock with fresh veggies added? Yep, it qualifies as “almost instant”!

Yield: 10C broth (NOT stock!) and 2C meat shreds, about .36 a cup (10 c broth + 2c meat = 12C, $4.33/12 = approx .36 a cup. Does not include fuel, other veggies, herbs, water, demiglace, Our typical serving is 1.5C (the size of our soup crocks). If you figure everything else costs 3x the amount of the broth/chicken, then it’s .36  + .18 +1.62. Or, it’s $2.16 a serving. Certainly cheaper than any organic broth, meat, veggie combination you can buy!)

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Soup!

Okay, we’re sick, both of us. I have these packages of chicken “soup bones” I buy from the co-op we belong to, so I decided to make chicken soup from scratch.

The package was 3 carcasses, cost $1.59/lb for natural chicken, not quite $5, or maybe just $5 when you add in sales tax. The package was 2.91 lbs.

I regret that I put the scale in lbs and oz instead of grams, now. This was much more difficult than it would have been!

However,

  • carcass 1 = 8.25 oz wasted bones
  • carcass 2 = 8.78 oz wasted bones
  • carcass 3 = 8.25 oz wasted bones.
  • I skimmed the broth twice. 1.25 oz and .75 oz or 2 oz scum.

In general you’d think there was 1.5 lbs of bones, right? It actually was 1 lb, 9.28 oz. (These are wet from having been boiled too. I have no idea how much weight was added by the water.)

The usable meat is 6.25 oz. And I’ll have about a gallon of soup when I’m done. The soup cost approx. $5, plus fuel, veggies, and seasoners. A gallon of no salt, natural chicken broth online (without shipping or tax) is $6.98. So, I think that the cost of shipping and the other ingredients mean that mine will be cheaper, because for about the same amount of $ I get broth and nothing else (less shipping) if I buy it mail order say. But you know? I really have no idea. It’s real close, either way.

All that said, there’s no heavy metals (like BPAs) leached into my broth from the can, although I guess they could from the plastic the chicken was wrapped in, if I was stupid enough to heat it in the plastic!

Also, I can season it as I like, not salt free or overly salty, which seem to be the only options with canned broth.

I really don’t know. I haven’t used canned broth for years. I use demiglace, something I first learned about from Williams Sonoma, although who the heck can afford to buy their food there? I sure can’t make soup with something which costs $10-$30 a jar! I use Better Than Bullion, although these days I see other products in my supermarket’s soup aisle, since I like what I use I haven’t tried others. I might –sometime, maybe.

Did you know that soup was possibly the first “fast food?” There was a form of soup made oh long ago by boiling and boiling and boiling soup down to make “pocket soup.” A traveller could take the pocket soup, add it to water and have yummy broth. (Wiki article here.)

I have to go check on the soup. It has chicken, onions, celery, parsnip and carrots in it. I need to add tomato (if we have any) and some chopped greens which will go in not long before it’s served. And, if I could taste anything, I might add some herbs. The house should smell like chicken. DH tells me it does —  I can’t tell!

I will probably add herbs anyway. But cooking without smell and taste is not easy!