02 Oct Roasted Chicken Soup
Yesterday I was feeling a little tired and low energy. I just did not want to go anywhere or do anything. Some days are like that.
I figured I could laze around and do nothing or I could do something for myself to lift my spirits. I chose to lift my spirits. For me that usually involves cooking or baking something. I came up with just the perfect mood improver by making a large pot of roasted chicken soup in the oven. I really wanted a very dark, rich almost medicinal stock. So the method I chose was to partially roast a whole quartered chicken with some aromatics and a tomato paste rub in the oven and then to cover with water and lower the temp and let that chicken simmer away.
The result was exactly what the doctor ordered. I made a very large pot of stock because when I do this I always like to make enough for a couple meals with the stock left over and frozen to keep on hand and use as needed. I like to serve my roasted chicken soup with wide egg noodles and shredded chicken but you could really do whatever you want, rice, fresh veggies, matzo balls, dumplings or whatever. Go crazy:-) Oh yeah, your house is going to smell divine while this is cooking!
Roasted Chicken Soup
1 whole chicken, quartered
2 TBS tomato paste
2 TBS olive oil
1 large yellow onion, also quartered
3 carrots, peeled and cut into large chunks
2 celery stalks cut in half
1 TBS salt
About 12 peppercorns
2 garlic cloves peeled and smashed
1 tsp Apple Cider Vinegar
Preheat your oven to 425. While the oven is preheating mix your tomato paste with the olive oil in a small bowl. Sprinkle a pinch of salt in there. Rub the tomato paste mixture over all your chicken pieces. Place your chicken pieces skin side down in your dutch oven and add your vegetables, salt and peppercorns and garlic in the pot. Do not add water. This is what it looks like:
Place your dutch oven, uncovered, into your oven and let roast for about 30 minutes. Your chicken will not be cooked through all the way at this point but it’s ok. The chicken pieces will be nice and browned on the skin side. They might stick to the pot a bit, it’s ok. At this point add your water. I added 12 cups because I have a large dutch oven and wanted a lot of stock. The amount of water doesn’t really matter, just make sure to cover your chicken pieces. After you have added the water stir the pot and gently loosen the chicken from sticking to the bottom. Cover the pot, lower the heat in your oven to 350 and cook for another 2 hours.
Remove the pot from the oven and add your apple cider vinegar and season to taste. At this point you have the makings of a rich and delicious chicken soup or a great stock for later and some very moist and flavorful chicken pieces to serve how you like.