Episode 5: Roast Chicken Soup from leftovers

Method

1. Use the chicken carcass from yesterday’s roast. Pick off any extra meat and reserve. Break carcass up into small pieces.
2. Heat a heavy based pot over a medium-high heat, add a splash of olive oil, throw in the chicken pieces and fry until a golden brown colour forms. Stir frequently and scrape off the ‘goodness’ sticking to the bottom of the pot; control the heat to prevent burning.
3. Once there is a golden colour on all the bones, add the leftover roasted vegetables from the chicken roasting tray. If you used them for gravy, just cut up a carrot, onion, garlic, etc. and add to the pot. Once the veges are roasted, add some white wine or water (about 1 cup) and scrape up the goodness off the bottom of the pot.
4. Reduce the liquid, then cover with water or chicken stock, bring to a simmer. After 10–5 mins, skim off the scum that rises to the top. Add fresh herbs from the garden (e.g. rosemary,thyme, bayleaf).
5. Cook for 45mins to an hour, strain through a colander, then a fine sieve.
6. (At this point, once the stock is cool, it can be refrigerated or frozen in ice cube trays for easy use later)
7. Return the stock back to the heat, season and add leftover roast veges to the pot, simmer for 10 mins.
8. Blend half the soup then add back to the pot, add reserved chicken meat to the soup and simmer for at least 10 mins.
9. Add spinach, kale, or silverbeet one minute before serving.