Western chicken soup
By VicentaLakin
We do batches every few weeks, which is incredibly simple. Once you taste the difference, you'll never want to buy anything like chicken soup again. That's it. From soup to cuisine, we almost use it to cook all the food, and you're surprised that it turns ordinary food into delicious。
Recipe Recommendations
Steps for Western chicken soup
1
Prepare all the ingredients. It's better to cut it in rough shape, because you're gonna have to pick it up and dry it. The production of a family soup base is a good opportunity to use the rapidly abandoned vegetables in your fridge. You can put your vegetables in the soup. Don't worry about your celery. Don't worry about your centipede. The bottom of the soup can use them。2
in large pots, heated with medium fire enjoi grade primary extraction of olive oil, which requires sufficient heat without smoke。3
Unlike many other soups, where all the food is boiled together in the water, we suggest that vegetables be boiled first, because there will be more taste and nutrition. Fire onions, carrots, celery with garlic and then dry it. When onions become slightly transparent and other vegetables start to change color, they are finished。4
It's time to join the secret sauce: Madeira. Before adding other spices, all the vegetable grains in the plate are quickly mixed with alcohol and the burnt bottom is removed。5
Cook chicken bones. We buy roast chicken every few weeks, and when we tear down all the chickens, we put the skeleton in the bag and freeze it. When you have to make soup, take it out, put it in the pot and cook it with vegetables. Water. Add more water, about 1 gallon (3.7 litres)。6
Turn the fire on to the middle-high-end and start the slow-dip. Gradually reduced firepower, continued to be slow for at least two hours, three hours good and occasionally mixed. You don't need three hours to watch, but don't go too far in case you overcook. Depending on the cooking, the fire is adjusted at any time. Three hours later, the heating stopped and the soup bottom cooled for 20-30 minutes。7
Filter the soup out and remove the residue。8
Let the soup cool for longer and even put it in the fridge for the night. When it cools, the grease will float to the surface and they will all be pulled out of the spoon. Of course, there are no skins and fat parts on a chicken skeleton, so there are not too many oils to clean up. When the bottom is fully treated, they are divided into suitable containers。Western chicken soup Make Tips
1. The advantage of olive oil for vegetable supplementation is that the original taste of vegetables can be preserved to the greatest extent possible. Of course, it is recommended here that Australia ' s special-class primary olive oil, fresh olive oil. 2. Filter the bottom of the soup with a filter spoon to remove the residue. Put the bottom of the soup in the fridge and cool it down until the grease starts to separate. Remove the grease from the surface as far as possible. They are divided in suitable containers and stored in refrigerators and can be stored for at least three months。