foam.
To check roaster for doneness, pull back a leg or cut into
meat close to bone; it is cooked when no pink color remains
in meat. Remove pieces with a slotted spoon. Cut away
meat from bones and return bones to stock; simmer 30
minutes longer. (See Chapter 10: Cooking with Leftovers
for uses for the cooked meat.)
Strain stock through a fine sieve. If you want, prepare in
advance to this point and refrigerate or freeze. Skim off
top fat before using.
To make a soup, bring as much stock as needed to a simmer.
Then follow the soup recipe, adding chicken, vegetables,
thickeners, seasonings, and garnishes.
CHICKEN-IN-EVERY-POT SOUPServes 4-6
For the best flavor, use fresh vegetables, varying them
according to the season. Speaking of fresh vegetables, do
you know how to tell a good carrot? Look at the "crown,"
(that's the stem end). If the crown is turning brown or
black or has regrowth visible where the stem was, you've
got a carrot that's been around awhile. If the crown and
shoulders are a bright orange, you've got a nice, fresh
carrot.
1 cup potatoes, cut in 1/2-inch cubes
4 cups chicken broth
1/4 cup dry sherry
1 teaspoon salt or to taste
1/8 teaspoon ground pepper
1 cup onions, halved and thinly sliced
1 cup carrots, in 1/4-inch by 2-inch sticks
1 cup celery, in 1/4-inch by 2-inch sticks