Just walk into any house that has this dish cooking and you will swoon with hunger and memories, I promise.
6 to 8 servings
10 cups chicken stock
6 chicken thighs
6 chicken legs
Salt and Pepper
To add to the chicken soup later:
2 Tb mashed roasted garlic cloves
1 large onion, diced
6 large carrots, diced (on angle to make it prettier)
4 stalks of celery, chopped
Salt and Pepper
¼ cup chopped cilantro leaves
LINDA’S ADDITIONS:
For the adventurous among you, add small, bite-sized florets of broccoli (no stems please. You can use the stems to cook in the soup to give it extra flavor but discard for eating.)
And perhaps a hearty bread. Yes, I know, biscuits AND bread. But why not?
BISCUITS:
Buy dough from refrigerated section of market that is already mixed and ready to bake. (Shhh – I won’t tell)
DIRECTIONS:
Heat the stock in a large, heavy pot, then cook the chicken thighs and legs over medium-low heat for about 45-60 minutes until very tender. Remove from heat and allow to cool, reserving the stock in its pot. Remove the chicken and discard the skin. Pick the chicken from the bones and set meat aside.
When the soup cools, skim off some of the fat.
Add the garlic, onion, carrots and celery to the stock and reheat until just boiling.
Make the Biscuits in the oven, timing them to be hot when you are ready to eat.
Heat a rustic, hearty, crunchy ranch style French bread in the oven for 15 minutes until the crust is crispy and serve.
Add the chicken meat and salt and pepper. Garnish with cilantro.
Make some new memories!
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