Good work on the chickenade. mmmmm...
If you've never made split pea soup, do it. It's the world's easiest soup. Fool proof (practically).
Your soup sounds good. Love lentils.
For your future chicken broths... It takes a lot of bones to get a good flavor. Get a big ziplock bag for the freezer. Everytime you get any chicken bone or piece of skin, toss it in the bag. Any veggie scrap, like celery tops, bottoms, carrot remnants, onion peels or ends, toss them all in the bag, too. No broc or cauliflower, please.
When the bag is full, put in in a pot and barely cover with water. Bring to a simmer, but don't boil it. Simmer for a long, long time. Crockpots work well for some overnight stock making.
The skin's got a lot of fat, so strain the stock and put it in containers in the fridge, then skim the hardened fat off the top once it gets cold and solid.
When I've got a lot, I freeze it in ice cube trays or cottage cheese containers. You can put the cubes in big ziplocks, too. Use them, as needed.
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