About ten years ago David did something which has become nearly mythic in our family cosmology. He made the most absolutely perfectly wonderful chicken soup from scratch.
He's made some fine soups since then, but nothing that matches the delicious savory splendor of that particular batch.
I keep trying to make good chicken soup from scratch and I am sorry so say that at best my soups are acceptable.
I use two three carcasses left over from whole chickens which I save from whenever I roast a whole chicken for dinner. I add a whole mess of thighs and legs, some gizzards and giblets, then carrots, celery, parsnips, onions and garlic, dill and parsley, peppercorns, some kosher salt and a bay leaf. I fill the pot with water and let it simmer for hours. The color is gorgeous, a deep buttery yellow. The flavor however? Eh. Okay. A little bland. I start getting nervous that my soup is not going well so I add salt. Sometimes I get a little carried away and end up with chicken saline solution.
This weekend I made another soup and sure enough it was bland. This time I decided to forgo the salt and add some Better Than Bouillon even though it contains that dirty whore of ingredients, corn syrup. The added bouillon seemed to help, but I still wasn't happy and since I had already soiled the sanctity of my soup I added a bit more bouillon. I tasted the soup and then added more and this my friends is when I once again achieved chicken saline solution.
Not willing to give up completely on my soup I made an important executive decision. I added some premade chicken broth to dilute the bouillon. After four cans of chicken broth I have returned the soup to the level of acceptable and that is the closest that this goyishe girl will come to success.
Please share tips, insights, recipes and chocolate.