Those who care about the future will also love this soup.
You boiled the chickens... So, are you going to throw the bones away? What a waste...
Are you ready to unlock the secret to turning leftover chicken bones into a soup that will warm your soul and tickle your taste buds?
However, the recipe you are reading now will allow you to make another wonderful soup with those bones.
Not wasting anything that comes to our table means leaving a beautiful world to the future. Doesn't that suit us too?
Difficulty:
Hard
Serving:
2 servings
Preparation time/ Cooking time:
10 minutes / 30 minutes
Ingredients
1 chicken carcass and bones
100 g onion
100 g carrot
100 g celery stalks
2 garlic
500 ml water
2 bay leaves
10 peppercorns
100 g butter
80 g flour
50 g aged cheese
10 g lemon juice
2 slices of leftover bread
5 g cumin
5 g salt
Preparation
First, roughly cut the vegetables with their skins.
Then roast the vegetables, chicken parts, bay leaves, and peppercorns in 220°C oven.
Then, take them to the pot and add water. First bring it to boil then take it to the simmer and cook for half an hour.
When it’s done, strain the stock. Make a brown roux with butter and flour then add the stock. Reduce it until it thickens.
Lastly, season with salt, cumin, and lemon juice at the same time, grate the aged cheese to the top of the bread and melt it in oven.
Serve the chicken soup.
Enjoy!
Share
