Turning Roast Chicken to Stock and Soup | Healthy and easy скачать в хорошем качестве

Turning Roast Chicken to Stock and Soup | Healthy and easy

In this video, I’m sharing how to turn a simple roast chicken meal into homemade stock and create a nourishing, healthy, and flavourful soup. I like serving chicken with a Swiss chard side. I love cooking the colourful stems and the dark leafy greens in olive oil, butter and garlic. Instead of throwing away the bones after the roast chicken, I bring out the slow cooker and add the bones, the bits from the Dutch oven, and an additional onion, then cover everything with water to make a tasty stock. I turn the slow cooker on LOW and cook it for about 12–14 hours, until it turns a deep, rich brown. The stock serves as a flavourful base for a simple soup with basic ingredients: onions, celery, garlic, carrots, and beans. To level up the umami, I I add a rind of Grana Padano. Once the soup is done cooking, I add cooked spelt for a heartier and fibre-rich meal. Roast Chicken: Chicken (I used a 1.5 kg bird) 1.5 tbsp fine salt 2 tbsp olive oil 2 tsp garlic powder 1 tsp paprika powder 1 tsp tumeric Generous pinch of herbes de Provence 1/2 lemon juice (save rind for the cavity) Garlic cloves for the cavity *Bottom layer in Dutch oven*: Onion Carrot Celery Garlic cloves Water/white wine 1. Roast chicken at 200ºC (400ºF) with the lid on for the first hour, then another 20-30 minutes uncovered. 2. Check the internal temperature of the chicken by using a meat thermometer. Swiss Chard: One bunch Swiss chard 2 garlic cloves 1-2 tbsp butter Salt to taste 1. Separate and chop the stems and the leaves 2. Melt butter in olive oil in a pan (medium high heat) 3. Cook the stems and garlic, until soft 4. Season it with salt 5. Add the leaves, and cook until just wilted Stock: Leftover chicken bones Leftover bottom layer of dutch oven Onion Water 1. Add everything to a slow cooker and cook on low for 12-14 hours OR Bring to a boil uncovered and simmer covered on very low in a Dutch oven ca. 2 hours 2. Let it cool, strain using a sieve and store it either in a fridge or freezer if not using immediately. Soup: Onions Celery Carrots Garlic Mixed beans (I used  2 x 400g/15oz cans of kidney and 1x 400g/15oz) cannellini beans 1 can crushed tomatoes Rind of parmesan, or grana padano - optional but worth it Leftover chicken meat from roast - optional Cooked spelt grains (about 1.5 cups) - or other hearty grains Salt to taste