Welcome. Native Food & Wine was created for those who want to better understand where what they eat and drink comes from. We travel the world to research and record the many cultural and historical aspects that contribute to the pleasures we experience at the table. We hope you’ll join us in an exploration of the origins of food and wine. Read more about us > [here]


Native
na•tiv /náytiv/
Native means born or produced in a specific region or country, but it can also apply to persons or things that were introduced from elsewhere some time ago...
Excerpt from The Pocket Oxford Dictionary and Thesaurus
By Elizabeth Jewell



RSS

Facebook

Twitter

You Tube

Tags
Search This Site

Tuesday
Mar092010

Winter Chicken Soup from Scratch

One leftover chicken carcass and a few winter vegetables make this wonderful warming soup.

 

1 chicken carcass, raw
1 large or 2 small carrots, chopped into large pieces
2 celery stalks +  leaves, chopped into large pieces
5 peppercorns

1 tablespoon butter
4-5 shallots, peeled & sliced thinly
1 large turnip, peeled & cut into small cubes
2 cups roughly chopped spinach leaves
salt & pepper to taste   

Place carcass in a large pot and cover with water (about 4 1/4 quarts / 4 liters). Add carrots, celery and peppercorns. Bring to a boil and quickly reduce to simmer for 2 hours. Skim the scum that rises to the top frequently. Remove vegetables and discard. Set carcass aside. Strain chicken stock through a fine mesh sieve into a clean container and place in the refrigerator overnight (or freezer for 1-2 hours) then scrap the fat off the top.

Once the carcass has cooled remove the edible pieces of meat.

Return stock to clean pot. Bring to a boil and quickly reduce heat to low-medium. Heat a frying pan over medium. Add butter, shallots and turnips, sprinkle with salt and sauté until soft - about 10 minutes. Add to stock. Simmer 15 minutes more or until turnips are tender. Add salt to taste (start with 1/2 teaspoon and increase as needed, ours needed 1 teaspoon) then add chicken and spinach and simmer until spinach is wilted and chicken is hot - about 2 minutes. Serve.

Serves 3
Recipe by Amber Share

Reader Comments (4)

Wow! This looks delicious!
Tuesday, 9 March 2010 | Unregistered CommenterAngela
I needs IT!!! Keep up the good work - BENNY S!
Tuesday, 9 March 2010 | Unregistered CommenterBen Sempek
This looks delicious! I'll be making this very soon.
Tuesday, 9 March 2010 | Unregistered CommenterKen
Beautiful soup. It's summer here but there's always room to have soup.
Friday, 19 March 2010 | Unregistered CommenterDivina
Comments for this entry have been disabled. Additional comments may not be added to this entry at this time.
« Hummus | Main | Lentil Salad »