I'm making an intense chicken broth, a double broth I guess. I have a frozen stock from a couple weeks ago and I intend to intensify the flavour.
I also have a lot of chicken thighs I have de-boned and I'm using the bones for stock
I took the bones and seared them along with the mirepoix (onion, celery and carrot), notice the lack of carrot because carrot can make the stock very sweet and mask the essence of the chicken.
After browning I added the old stock I made as well as a little bit of water to cover all the bones and vegetables and a spice bag with thyme, bay leaf and white pepper corns.
I bring the stock to a boil than let it simmer for about 2 hours. While it simmers I will prepare my chicken. I take the de-boned chicken thighs and put them in an oven at 400 for about 30-40 minutes to get them as crunchy as I can.
I also make some soba noodles for the soup. Just add to boiling water for about 5 minutes then shock with ice water.
Once the chicken stock is done strain with a cheese cloth to remove all impurities.
once strained it will be a darker stock, due to the searing of the bones and vegetables. Now season to taste with salt.
Now just assemble the plate.
Add the noodles to a bowl and cut the chicken into strips than add seasoned soup.
The flavour should be a symphony of chicken. Crisp crunch from the chicken thigh, chewy soft noodles and an intense chicken flavour from the broth.
My chicken noodle soup
