/ck/ - Food & Cooking

The soup I made earlier:
>made stock from chicken leg bones and scraps; simmered 6 hours; de-scummed and sediment filtered out. Yield: 2 Quarts gelatinous stock.
>didn't roast bones because new house and oven isn't working
>1 quart stock and 1 quart water brought to simmer
>added salt to be slightly salty (to be absorbed later)
>added 2 TBSP cornstarch as slurry
>added dry herb sachet 1 tbsp rosemary, 1 tbsp sage, 1 tbsp thyme
>sauteed 2 large medium onions, 1 finely diced shallot, 2 finely diced serrano peppers, 1 head minced garlic
>added sauteed mixture with 4 chopped carrots and 1 bunch chopped celery
>sauteed 2 lbs chopped chicken leg meat
>added chicken leg meat
>simmered 45 minutes

Very good soup. Made about 1 gallon. Worth the effort!