Help no chicken bones! Any suggestions?

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OhWow! ↓

Thu, May 21 2009, 8:55 pm

DH was not very accomodating tonight Rolling Eyes

and to make a long story short - I don't have any chicken bones and I need to make chicken soup tonight! I usually make an 8 qt pot and put in 1 pckg. chicken bones and 4 chicken bottoms. I like when my soup gets a nice chicken flavor, will 1 pckg. of chicken bottoms still do the trick or should I just make the soup tomorrow? Really don't want to do that bec. I hate leaving the soup for Friday. Anyone?

ra_mom ↓

Thu, May 21 2009, 8:57 pm

4 pcs of chicken is enough for a 5.5 quart pot. I make it like that all the time.
Would that amount of soup be sufficient for your Shabbos this week?

↑ OhWow! ↓

Thu, May 21 2009, 9:04 pm

I wanted to make enough for this week plus Shavuos.

greenfire

Thu, May 21 2009, 9:58 pm

it'll be plenty ...

Pineapple

Thu, May 21 2009, 11:33 pm

I've done 3 pieces plus a turkey neck in an 8qt pot and it was fine

Newly Wed

Fri, May 22 2009, 12:07 am

Have flanken? Try that in the soup! Makes for a yummy flavor!

HindaRochel

Fri, May 22 2009, 1:17 am

add spices. Garlic, dill, oregano, bay or laurel leaf. Cook on a low heat for a long time. The longer you cook the more the flavor.

grin

Fri, May 22 2009, 2:29 am

HindaRochel wrote:

add spices. Garlic, dill, oregano, bay or laurel leaf. Cook on a low heat for a long time. The longer you cook the more the flavor.

you can also add olive oil for more flavor.

chocolate moose

Fri, May 22 2009, 10:14 am

If you're afraid that it won't have a good taste, make less.

OOTBubby ↓

Fri, May 22 2009, 12:00 pm

I finding adding a lot more garlic increases the taste a lot (and allows you to decrease the amount of salt).

Twoisacharm ↓

Fri, May 22 2009, 12:16 pm

wow - I never thought of adding garlic to chicken soup....do you saute it first (because I dump all the ingredients in the pot add water and boil for 6-8 hours) or throw it in with the other veggies?

scb88

Fri, May 22 2009, 12:24 pm

I don't like adding garlic, because it makes the broth cloudy.

OP, try letting the soup boil for a reaaaaaaaalllllllllllllllllllly llooooooooooooonnnng time. I make a 5 quart pot with 1 chicken bottom and some chicken bones. I also spice with salt, consomme and paprika.

It'll be fine.

↑ OOTBubby

Fri, May 22 2009, 1:52 pm

Twoisacharm wrote:

wow - I never thought of adding garlic to chicken soup....do you saute it first (because I dump all the ingredients in the pot add water and boil for 6-8 hours) or throw it in with the other veggies?

I just add it with the other veggies. I usually use the frozen garlic cubes, but sometimes fresh, peeled cloves of garlic.

↑ ra_mom

Sun, May 24 2009, 12:07 am

I always use fresh garlic cloves, cut in half, in my chicken soup. Yum!

↑ Twoisacharm

Mon, May 25 2009, 12:55 am

im gona try it next time!!!! I wonder if dh will notice?!?!?

↑ OhWow!

Mon, May 25 2009, 1:06 am

Thanks everyone for your suggestions! I ended up making the soup on Friday and it worked out fine. BTW, I also put a few cloves of fresh garlic in my soup - it adds tons of flavor. I always put it in a net bag (along with a fresh onion and chicken bones), so I can take them out once the soup is done. Keeps everything very neat that way.

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