Chicken…Every part of it is so delicious.
When you’ve removed and eaten most of the meat, the bones can be boiled down for a satisfying broth, which can be frozen in cubes to supplement gravies, liquids for rice or for stews, etc.
My favorite! Chicken Soup is a real hit when the flu or cold runs through our household.
Kimberly has shown a number of versions of chicken soup, stock or broth, but here is a special brew I’m showing you today that we like to use for when we sore throats over here…
- 4 cups chicken stock – fresh or frozen
- onion – finely chopped
- 1 carrot – finely chopped
- 1 celery stalk – finely chopped
- sprig of dill – to taste
- 1 tbsp parsley
- pepper – to taste
- salt – to taste
- slice ginger
- 1 clove
- In a pot on the stove, simmer all of the ingredients for a good 35-45 min.
- Once vegetables are cooked, but still a bit firm – i.e. not mushy, skim off excess fat.
- Re-season to taste.
- Serve alone, with noodles, rice or barley
So delicious & healing.
Brining chicken is one of our favorite things to do over here, and does it ever give a lot of flavor to your bird, as well as keeping it moist!
Check out how we do it:
Of course, whole roasted chickens are amazing and wonderful, but you may not know this recipe for getting super crispy skin with a method you’ll be surprised at.
Chicken Pot Pie:
Well, I sure hope we have awakened your taste buds, and you’re hungry for National Chicken Month! Enjoy…
I hope you enjoy this Poultry post on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
- How to Cook Chicken Broth for the Sore Throat + Video
- How to Cook Kimberly’s Vegetable Barley Soup
- How to Cook Roasted Turkey Broth from Scratch + Video
- How to Cook Very Vegetable Soup
- How to Cook Meatball Soup