When the new year rolls around. I am ready to eat a little cleaner. The holidays are inevitably debaucherous and while I love it and fully partake, this year I felt more than ever the need to start the year off a little lighter. I cut out wheat, dairy, sugar, caffeine and alcohol, you might ask what else is there? I asked myself that too but after ten days at this I am pleasantly surprised that I don't feel deprived at all, well, almost at all! I will admit to missing cheese. Pecorino is my Kryptonite.
I was recently asked to develop some recipes for Toast, one of my favorite UK companies for their blog Toast Travels. I decided to go with a warming chicken soup. I make bone broths and stocks on a regular basis and always have, maybe it came out of a moderately Hippy upbringing along with growing up in a New England waste not want not family or perhaps it's my Southern Italian Grandmother, who like the New Englander's, carried that same credo. At any rate, no chicken carcass goes unused in this house ever! What I love most about soups and broths is that they are so damn easy and adaptable. They are most forgiving as you can add a little more of this and a little less of that and put your own twist on it. Soup is magic, and I have been playing at making soup since I first heard the folk tale Stone Soup, as a child . When you give a kid a pot and a wooden spoon to play with they generally tell you they are making soup. They do so with big sweeping gestures of the wooden spoon turning 'round in the pot andthey do so as they collect everything but the kitchen sink and throw it all into their make believe soup. As adults, we do the the same. Soup is a food we more often than not associate with comfort and childhood and home and a little bit of magic.
This one is a twist on a classic chicken soup,with copious hits of ginger, sumac, winter citrus, spruce, turmeric and chili. It is a powerful soup and will warm you to you bones.
Chicken Soup with Citrus SpruceTurmeric and Ginger
This soup is a bright healing broth with notes of citrus and ginger.
Clean roasted chicken carcass, reserving any meat to add to the finished stock.
In 7 quart pot, place all the following ingredients:
1 carcass of a large roasting chicken.
3 whole heads of garlic skin on
1 whole yellow onion halved. skin on
1 red onion, halved with skin on
3 cups coarsely chopped ginger
1 teaspoon Aleppo pepper
2 tablespoons kosher salt
5 cups chopped celery (leaves and stems)
3 large carrots cut into 1 inch pieces
1 cup coarsely chopped fresh turmeric
1 satsuma orange halved
2 1/2 cups chopped parsley
1 bunch fresh thyme
2 small whole chilies
1 teaspoon sumac
1 cup loosely packed spruce
20 cups filtered water
Set to simmer on medium heat. When the stock comes to a boil, lower the heat and leave in on a bare simmer for 7 hours.
Add more water if need be.
Discard the debris and strain through a fine mesh strainer or a colander lined with cheesecloth.
Add pieces of roasted chicken and fresh celery if you wish.
Makes 10 cups broth.
images ©Andrea Gentl/Gentl and Hyers 2015
recipes ©Hungry Ghostl 2015