Tuesday, April 14, 2009

Chicken Soup - Or Is It Braised Veg?

Another one of those "let's clean out as much of the fridge as possible" meals. First step is making a stock based on Bittman's "Quickest Chicken Stock." Once that's done, I get to continue.
  • about 6-1/2 cups chicken stock
  • 6 large leeks, washed and chopped into 1" lengths (quarter the large ones, halve the smaller ones)
  • half a cabbage, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 1 small onion, chopped
  • meat from 4 chicken thighs, removed from bone and shredded
  • salt and freshly-ground black pepper to taste
Normally, I'd saute the vegetables in 2 tbsp. butter for a few minutes or till soft, but I'm too lazy right now.

Put broth in a large pot. Add vegetables. Bring to a boil and simmer for 20-30 minutes, till vegetables are tender but not mushy.

Add chicken meat. Correct seasoning.

11:03 pm: Barely enough broth for the leeks, let alone everything else. Added a cup of prefab stock, stuffed the poor Dutch oven to the brim with the cabbage, set it to a boil, turned the heat to med-low, and am curious to see how it will all turn out. Could this be a fail?

Apr. 15, 4:46 pm: Ended up turning off the heat after 20 minutes, covering the pot (a heavy Dutch oven) and letting it sit for half an hour more before cooling and storing. Turned out pretty well - if too light on the broth - but I'll probably put it on the stove for another 10 minutes or so tonight to get the cabbage and carrot just a bit more tender. And next time, I'll start working on some semblance of a solid-liquid ratio for my soups (something that, alas, Ruhlman does not cover in his new book Ratio).

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