My chicken soup is coming out pretty well

[xiphias]

Lis feels that I use too many vegetables in the stock of my soup, but I think it's okay. At the suggestion of my in-laws, I used soup bones this time; EXCELLENT idea. The only problem with it is that it aspic-ed so well that it was difficult to skim off the fat: I usually refrigerate the soup the night before, and, in the morning, take off the concealed fat. But the soup itself was jelled enough to be basically the same consistency, so I couldn't do my usual thing of just lifting the floating fat off. This does mean that the soup is SO umami that it doesn't need salt, but it's also a bit oilier than I would otherwise have done.

Also, there's going to be a Kol Nidre service tonight at Occupy Wall Street, if anyone's in New York and still looking for a service.

Comments

[jim-p.livejournal.com]

You don't have a fat separator? If I'm planning to skim the fat off, I run the stock through the fat separator while it's still liquid, then fridge it. I might also fridge/freeze the fat separately for other purposes

[bkwrrm-tx.livejournal.com]

Once it's reheated/reliquified, lay paper towels gently on the top of the soup. It sucks up the fat and you can remove it that way.

My mom always made stock from carcasses and with all the collagen, this would happen to her all the time.

[nellorat.livejournal.com]

"Too many vegetables"? I understand each word separately, but they don't seem to make sense together. Is this an idiom I don't know? ;-)

My youngersib told me the term "stoup," for soup so full of bits of stuff that it's almost stew; almost every soup I make is really stoup. It's hearty and yummy!

I used to make a kick-ass chicken soup with wild rice in it, before I turned to all vegan soups.

[bugsybanana.livejournal.com]

"Stoup" - not to be confused with "stoop," of course. You can eat stoup on your stoop, but don't eat your stoop. Brownstone is hard on the intestines.

[xiphias.livejournal.com]

It's a clear soup: the vegetables are cooked in, then strained out.

[teddywolf.livejournal.com]

Normally, even if my stock has gelled, the fat on top doesn't stick to my refrigerated stock. No, the fat doesn't float, but it can come off in chunks if you're careful with your spoon. (I am just confuzzled)