Slow cooker chicken soup: "Just like grandma used to make"

When I was younger, Sunday was always early dinner, and almost always chicken noodle soup. Grandma or mom would put a pot of soup on to simmer, we would go off to church or on a Sunday drive around town, and come home to a house that smelled delicious and a pot full of warm delight. I like continuing that on my own, though I use the modern miracle of the crock pot so I don't have to worry about it burning on the stove (that's a hilarious story for another time...).

Since I had recently roasted a chicken, naturally I made soup from what wasn't eaten the first day. We had eaten the legs and drums, so I cut off and saved the whole breasts for sandwiches for lunch the next day. The rest of the bird plus a few extras was made into a huge crock pot full of chilly weather goodness. There is nothing like coming home to the smell of homemade chicken soup!

Ingredients:
1 chicken carcass
3 large carrots, sliced
2 potatoes, diced
1 whole onion, sliced
3 stalks celery, chopped
1/2 pint fresh mushrooms
1 cup barley
1 tbsp butter
Water

Step 1: That gorgeous roasted chicken had a tray full of juices and spices that I added into the crock pot first. Waste not want not, and that's some powerful flavor I don't want to waste.

 Step 2: I diced up all the assorted veggies and added them and the chicken (skin, bones, extra meat and all) into the crock pot. I added water all the way to the top and put it on low all day (about 8 hours).

When I came home, the house just smelled amazing. The chicken had been brined in all that lovely salt and sugar and pepper and spices, so I didn't even really need to add anything to the broth.

Step 4: I boiled 1 cup of barley in 1 1/2 cups of water with 1 tbsp butter for 45 minutes. 

Barley is a bit chewy, and I added some of the broth after 40 minutes to let the flavor soak in for the last 5 minutes. Maybe a 1/2 cup.

 

Just look at all those gorgeous veggies! And the sheen on the surface, that's from the natural chicken fat that dissolved into the broth. Sure it isn't the healthiest thing in the world for you, but boy howdy does it taste great! And you can let it cool in the fridge then skim the extra fat off the top.

The barley was surprisingly perfect for this soup. Normally I use egg noodles but didn't have any on hand. The flavors blend so well and are perfect for nippy fall nights. It is so easy to make, and you will have leftovers for days (unless you share). I guarantee* you won't get sick, or if you already are you will immediately feel better.

*Guarantee based only on personal experience, not actually backed by anything or redeemable for anything. But other experiences and comments are welcome to be shared. =)

Oven roasted whole chicken

When I moved into my new apartment, I went on a stock-up grocery trip as I always do. One thing that was on sale was whole chicken (90 cents a pound or something). Since I had already brined and roasted a whole pheasant, I figured a whole chicken shouldn't be much more difficult. So I got one a stuck it in the freezer. Then one day I decided it was starting to get cold enough to count as fall, and chicken soup is great fall weather food! Of course, I roasted the meat and just enjoyed some tasty baked chicken first. The carcass is in the crock pot today for chicken soup.
I took out the bird, made a nice brine, and roasted it the next day. And it turned out tender and amazing!

Ingredients for brine:
1 cup salt
1 cup white sugar
1/4 cup lemon juice
1 cup pink moscato (because I had no open white wines)
5 bay leaves
sprinkle garlic, sprinkle black pepper
About a gallon of water

Step 1: Mix all ingredients in a pot large enough to hold the whole bird. Add water to the top (once bird is added, not before, or you'll spill everywhere. Not that I've ever done that...).

Step 2: Stick it in the refrigerator overnight (or at least for 4 hours. you can put it in there in the morning, head off to work and finish it later that night too). I had to put the milk sideways on the bottom shelf to make room for a day, but well worth the space-hogging.


Ingredients for the bird:
1 whole frozen chicken, thawed in fridge
Several gobs of margerine or butter
1 whole apple, lemon and/or onion cut into quarters (I used one whole Gala apple)
Salt, pepper, and paprika

Step 3: Take it out, pour the brine down the sink. Wipe off the bird and place in a large baking pan. Rub it down all over with margerine. I despise raw chicken, so this is super disgusting for me, but it is a necessary evil of epicuriosity. Shove some butter chunks under the skin if you can too. If there are bits and pieces inside the cavity, take those out and dispose of or cook separate. (I don't know what to do with a chicken neck and neither I nor my boyfriend is interested in trying liver just yet, so unfortunately I threw them out. Maybe someday I'll be braver). Then sprinkle it all over with spices, and shove the aromatics (apple, onion, lemon) up the butt. Sorry, inside the cavity...

 Step 4: Put into an oven at 425 for 15-20 minutes. This will lead to a nice crispy outside skin. Then lower the heat to 375 for about another hour.

 Once it's all nicely browned and roasted, it looks and smells divine!

Take the aromatics you stuffed it with out and discard. Use the meat any way you like! It is tender and moist and super flavorful. Not bad for $5 a bird.

I served it with broccoli cheddar rice and candied carrots on the side. Perfection. Now I think I also need to work on learning how to properly carve the thing rather than just stabbing and sawing until a piece falls off...