|Potato and Leek Soup|
|Chicken Noodle Soup|
The common ingredient in each of these recipes was chicken stock; one batch of each of the soups above could have been made with a 900ml carton of good quality, preferably low-sodium, chicken broth but we used Mark Bittman's Quickest Chicken Stock, a recipe that called for a chicken and the most basic of ingredients to flavour the broth: onion, carrot, celery, parsley and a bay leaf.
It was cooked for only as long as it took to cook the chicken, about 45 minutes, and yielded 2.7 litres of chicken stock and usable chicken meat, perfect for adding back to a soup. The key to extracting as much flavour as possible from the ingredients during the relatively short cooking time was cutting them into smaller pieces, increasing their surface area.
|Quickest Chicken Stock|
We had fun with Mark Bittman, but check out who's cooking with whom this week at I Heart Cooking Clubs.