Simmering: cooking & life musings from In Jennie's Kitchen

Share this post

Slow Roasted Chicken Soup

injennieskitchen.substack.com
Soups & Stews

Slow Roasted Chicken Soup

a comforting transition from winter to spring

Jennie
Mar 20, 2022
2
Share this post

Slow Roasted Chicken Soup

injennieskitchen.substack.com

Originally posted March 2016 at In Jennie’s Kitchen

I know. You're not sure it's soup weather exactly. My little one wore shorts to school yesterday, but don't count winter out yet. Spring doesn't officially arrive until March 20th, and as past years have proven, even that isn't a definitive when it comes to temperatures. Besides, we've already discussed my love for soup. It's a meal that knows no seasonal boundaries as far as I'm concerned.

This Slow Roasted Chicken Soup is so good, it'll leave you craving a bowl in the middle of August (I'm souper serious here, folks). A pho craving kicked in a few weeks ago. I wanted a hearty, rich stock, to slurp up with rice noodles. Rather than mess up the stove top with grease splatter to make my regular stock, I decided to take my stock to the oven. Now, let's just get this out of the way before you begin (and not at all to discourage you).

The first hour or so is a bit all hands on deck. This is because we're building the flavors, and that means adding ingredients in stages, so be patient. Trust me on this one. I promise the resulting soup/stock/broth will make your knees weak. Once you get it going, you can walk away from the stove, and let the stock do it's thing.

Simmering: cooking & life musings from In Jennie's Kitchen
Beef Spezzatino
This recipe is from the original archives of In Jennie’s Kitchen. I’ve chosen to preserve the post as-is, a moment in time captured, originally written in 2019. People often ask about my favorite recipe, and as with choosing between your children, it's impossible. What I cook is usually dependent on my mood, although lately my schedule comes into play often. I simply don't have as much time on a daily basis with commuting into the city for work three days a week…
Read more
a year ago · 1 like · Jennie

I started off dry roasting the chicken with the aromatics (chef speak for onions and garlic), salt, and pepper. My goal was to dry out the skin a bit to start that browning process, hence the blast of heat at 475ºF (250ºC). After a 15 minute stint, you'll add the carrots, celery, season again with salt and pepper, and give everything a drizzle of olive oil. Fifteen minutes later, in goes the parsley and water. You let that go for 30 minutes, then turn the oven down to 275ºF (135ºC). From this point on, the day is yours to do what you'd like. The soup is ready (and better than any chicken soup you've ever tasted) within two hours, but if you want a more intensely flavored soup, the magic number is six. After six hours, you'll consider forsaking all your worldly possessions for just one more bowlful.

Simmering: cooking & life musings from In Jennie's Kitchen
Gougères {French Cheese Puffs}
2021 was a mixed bag of the highest highs and lowest lows. Among the high points was getting married to a truly kind, caring human being who loves me fiercely, makes me laugh, and most importantly in any relationship—he listens. He doesn’t always like what I have to say but he listens, and we talk. Our conversations are sometimes heated, a lot more so during this first year of marriage, but I remind him that difficult conversations, even ones where I sound agitated and loud are not the end of our world. These are the conversations that move our marriage forward…
Read more
a year ago · 10 likes · 6 comments · Jennie

This post is for paid subscribers

Already a paid subscriber? Sign in
© 2023 Jennifer Perillo | In Jennie's Kitchen
Privacy ∙ Terms ∙ Collection notice
Start WritingGet the app
Substack is the home for great writing