The Art of Simplicity

As I have mentioned in past postings, Julia and I come from different sides of the ocean when it comes to soup. Hers are light with an emphasis on the broth and accompanied by no more than a smattering of vegetables. They are meant to be an introduction to a meal, not the meal itself. I, on the other hand, usually feel that if I am going to the trouble to make a soup that has required more than a little time and effort to prepare it, that it deserves top billing, and should not be trivialized as a 'starter'. But I may be coming around to her way of thinking.

A few days ago I tried her Chicken Broth. It is actually the very first recipe in her book, so it has called to me many times over the past few months. She directs her reader to get 2 quarts of cooked and/or raw chicken meat, bones and scraps, put them into a 3 quart saucepan (I would use a bigger pan), cover with water plus one inch, add 2 tsp. of salt and, optionally 1/2 cup each chopped onion, carrot, celery and 8 stems of parsley. She also directs us to chop up the bones, which is much easier with chicken bones than with those lamb bones. And just as she did with the scotch broth she has us skim the scum off as it rises to the surface for a few minutes and then sit back and relax while it simmers for 1.5 hours. When it is done simmering strain it through a sieve and put it in the refrigerator for a few hours or overnight so the grease can rise to the surface, harden and be easily plucked off before using the broth.

And using the broth is easy. If your soup requires more meat than you salvaged after straining the broth add chicken breast to the stock and simmer until it is done, shred it, and return it to the broth. Then add 1 cup each finely diced onion, carrot, the white part of a leek, the innermost tender celery stalks, and 1/2 cup French or Italian vermouth. Simmer for 4 - 6 minutes, then remove it from the heat and let it steep for at least 20 minutes before serving. As always, taste and correct the seasoning before serving.

The Bottom Line
Chicken Broth-Thumbs Up