Stock:
Bones and skin of one oven-roasted chicken
2 tablespoons poultry seasoning
Half a white onion
2 celery stalks
2 Turkish bay leafs
4 cilantro sprigs
salt and pepper
1. De-bone and skin chicken. Cut veggies. Make a bouquet garni by tying fresh herbs together with kitchen twine.
2. Cover with water just above ingredients. After mixture comes to a boil, turn it to simmer for 4 hours.
Soup:
Half a red onion
chicken
egg noodles
3. Drain stock and put ingredients in soup. pasta can cook in there. Just make sure to do a rustic chop for onion.
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