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You Can’t Hurry Love (or broth)

February 28, 2011 By Marge Perry 2 Comments

I am a Jewish mother. (Meaning, I am Jewish and I am a mother. Not all that other stuff.) When my kids or husband get sick, they know the one thing in the world that will make them feel at least a little better is my chicken soup. (It has also helped them through heartache, stress and many other ails of life). But what happens when I get sick?

I’ve got it covered: I married a chef. He claims some Jewish lineage (it’s on his father’s side, so pshaw), but the soup clearly shows he is more chef than Jew. Which is why when I get sick, I get deep, rich, roasted and oh-so-soothing chicken soup. It is stock, really– sipping, drinking, curative caramel-colored stock. And in truth, it is far more regal than my peasant chicken soup. Not better, not worse, just more elegant.

And I should warn you: don’t attempt to make this soup in anything less than a day. It is a five hour cooking process, and anything less just won’t give you the same  rich, heady result.

Of course, should you happen to be done-in by the flu and all kinds of ear and sinus and larynx infections (I think even my toes must be infected by now), then the aromas of all this roasting and simmering whilst lying abed, moaning and aching and pining away, might just give you the strength to shuffle downstairs and beg for the process to be hastened. And you might then be told, in no uncertain terms, that you can’t hurry stock.

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David’s Roasted Chicken Soup

9 pounds chicken backs

7 celery stalks, cut in 1-inch pieces

6 carrots, cut in 1-inch pieces

4 large onions, coarsely chopped

1 tablespoon olive oil

1 bunch, or about 15 sprigs, parsley (stems included)

8 sprigs fresh thyme

20 whole peppercorns

3 bay leaves

5 1/2 quarts water

  1. Preheat the oven to 450F. Arrange chicken back on 2 large shallow baking sheet pans. Coat a third sheet pan with cooking spray. Toss celery, carrots, onion, and olive oil together; spread on the coated sheet pan. Place all in the oven; roast the vegetables until lightly browned and crisp-tender; about 35 minutes. Transfer to the soup pot and let it stand, off the heat, while the chicken finishes cooking. Roast the chicken another 10 minutes (for a total of 45 minutes) until well-browned.
  2. Add the chicken to the pot. Pour the fat off the sheet pans and add a little water to each. Use a wooden spoon to scrape up the browned bits on the pan and pour those and the pan juices into the pot. Add the parsley, thyme, peppercorns, bay leaves, and water and bring to a boil. Reduce heat to medium, and gently simmer, uncovered, 4 hours. Strain stock through a colander and/or metal strainer; discard the solids.
  3. Cool stock to room temperature; cover and refrigerate 4-5 hours. Skim fat from surface.

Makes 18-20 cups

[/print_this]

roasted vegetables for the broth

roasted chicken backs

the simmering broth...

Ahhh....steaming-hot Roasted Chicken Broth

Filed Under: Poultry: Chicken, Cornish Game Hen, Turkey and Duck, Recipes, Soup

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Comments

  1. David says

    February 28, 2011 at 6:41 pm

    You must be very very loved!

    Reply
  2. CJ says

    March 25, 2011 at 9:32 am

    Ah, there’s comfort food and then there’s COM-FORT food. Such untold love. CJ

    Reply

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

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