Friday night for dinner I “cheated.” It was the end of a long week. I didn’t want to go out to dinner but I didn’t want to cook either. So I stopped by the grocery store for one of those store cooked rotisserie chickens. You know, the ones kept under the warming lights all day in the plastic containers.
Come on. . . I can’t be the only one that does this now and then. It’s a life saver and so much better then hitting a drive-thru for the family. I made a batch of creamy mashed potatoes and heated some frozen Brussel Sprouts in the microwave and Taaa daaaa! a home cooked family meal… sort of. ;)
After dinner I decided not to just through away the carcass of the chicken but make some stock. As I established in my Turkey Stock, Broth, Soup, Whatever! post awhile back I don’t know the difference between broth or stock and frankly, I don’t care. I do my own thing to make a flavorful soup that I like and if I break some “rules” along the way, oh well. :)
Here’s what I did and the results was delicious!
- Carcass of 3-4 pound chicken with some meat still attached
- About 25 cups of water
- 1 sweet onion halved with skin
- 1 garlic bulb halved with skin
- 1 tsp dried fennel seeds
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Peppercorns
- 1/2 tsp whole cloves
- 1 tbsp kosher salt
Put all the ingredients in a large stock pot.
Cover and cook on medium high for about an hour. It should boil in about 20 minutes.
After the hour lower to a simmer and cook overnight. That’s right, overnight. I simply put the burner on the lowest setting and woke up to this. . .
It was at least 8 hours.
The next morning I shut off the heat and got my filtration system in order. I use a large strainer and the top of a cake keeper (like this one)
Simply pour the entire content of the stock pot into the strainer and get your hands dirty. You need to fish through the “stuff” to find all the good pieces of chicken for the soup.
You could separate some of the broth to freeze for later use but I simply put the chicken I plucked out of the strainer back into the stock pot and added all the broth.
At this point you can do anything you want with this broth and chicken. I decided to add some bulgur and carrots, all I really had in the house on a Saturday morning before I grocery shopped for the week. :) Again.. here’s what I did..
- about 10 carrots cut in large chunks
- 1.5 cups of uncooked bulgur
Add both ingredients to the stock pot and bring to a boil. Cover and lower to a simmer. Cook for at least a half an hour and you get. . .
I then separate them into serving sizes and froze some for work lunches. :)
(Side Note: Notice the boxes in the background? FitBloggin’ has taken over my house! 1 more week until the conference! Whoo Hooo!)
So there you have it my Overnight Chicken Broth Turned Bulgur Soup. I love that I got the most out of a store bought cooked chicken that I could and although making your own broth/stock sounds hard and time consuming it’s really not. Especially when you can make it while you sleep. :)
Anybody want to share their own tips and tricks when making broth/stock? What other ingredients do you add to make it more flavorful?
Oh! and as for Nutritional Info.. it’s going to vary based on so many factors so I don’t feel comfortable post but for my fellow Weight Watchers fan I’d count 2 cups of this (what I put in each individual container) as 4 points but that’s just my estimate.