CHICKEN BONE BROTH
Yield: 3 quarts Total Time: 2 to 8 hours, 5 minutes Bones from one or more chickens 1 cup each celery and carrots, roughly
AVGOLEMONO SOUP (GREEK LEMON CHICKEN SOUP)
chopped
A roast chicken in the refrigerator is more than leftovers. It’s opportunity. Whether store-bought or roasted at home, that single bird can become the foundation for several meals with very little effort. Instead of serving it all at once, think of it as an ingredient to use gradually over several days.
Start by removing every remaining morsel of meat from the bones once the first meal is finished.
Store it in a covered container in the refrigerator, along with any pan juices to keep it moist.
Cooked chicken is the most versatile ingredient to have on hand. It can be added to salads, folded into wraps, stirred into rice or pasta, or combined with vegetables for a quick skillet meal. Because it’s already cooked, these meals come together in minutes.
After the meat is gone, don’t toss those bones! They’re so valuable. We’re going to use them to make a rich broth.
Homemade chicken broth is rich in minerals, collagen and gelatin extracted naturally from the bones, creating a nourishing, easy-to-digest liquid gold that supports hydration and joint health, without additives or excess sodium.
This broth can be used for soups, to make grains or sauces, and it freezes beautifully. One of the most enjoyable ways to use it is the avgolemono soup that follows, where this simple broth becomes something truly amazing.
3 cloves garlic, smashed 1 onion, quartered with skin 1 tablespoon apple cider vinegar Salt and pepper
Place all ingredients in a stock pot and cover with 12 cups water. Bring to a boil, then reduce to a bare simmer for 2 to 8 hours. Strain, reserving the broth. Season with salt and pepper. Refrigerate up to 1 week or freeze up to 3 months.
Traditionally, avgolemono begins with a whole chicken and homemade broth, a process Greek yiayias have perfected over generations. The finished soup is silky and velvety, thickened with eggs and lemon rather than cream.
Now, I don’t want to step on anybody’s yiayia’s toes, but this weeknight version uses some handy shortcuts: prepared broth, leftover chicken and cooked rice. When these are on hand, avgolemono comes together in about 25 minutes, giving new life to yesterday’s chicken. The result is light yet satisfying, especially welcome as we edge lethargically, almost imperceptibly, toward spring.
Yield: 4 servings Total Time: 25 minutes
2 tablespoons olive oil 1 medium yellow onion, finely diced 1 cup celery, finely chopped Salt and pepper, to taste 2 garlic cloves, finely chopped 6 cups low-sodium chicken broth 2 bay leaves 2 to 3 cups cooked chicken, shredded 2 cups cooked rice 2 large eggs 1/2 cup lemon juice Lemon zest (optional) Fresh parsley and lemon slices (optional)
Heat olive oil in a large pot over medium heat. Add onion and celery, season with salt and pepper, and saute 3 to 5 minutes until softened. Add garlic and cook 1 minute.
Add broth, bay leaves, chicken and rice. Bring to a gentle simmer and cook 10 minutes.
In a bowl, whisk eggs and lemon juice and zest. Very slowly, whisk in one ladle of hot broth, then another to temper the eggs. Stir the tempered mixture into the soup and remove from heat immediately. Taste, adjust seasoning, and serve hot.
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Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime — Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at [email protected]
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