by eatboutique
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eatboutique's Notes:
Expand1 whole head of garlic Ask a question about this ingredient
4 tablespoons olive oil, divided Ask a question about this ingredient
4 cloves of raw garlic, peeled and thinly sliced Ask a question about this ingredient
2 onions, peeled and roughly chopped Ask a question about this ingredient
1 whole chicken carcass, with chicken reserved, some skin removed, and carcass cut into pieces Ask a question about this ingredient
1 cup red wine Ask a question about this ingredient
3 tablespoons fresh thyme, stems roughly chopped Ask a question about this ingredient
10 cups water Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
Make the smashed roasted garlic: Set your oven to 350 degrees. Slice the entire top quarter of the head of garlic off, exposing all the fresh garlic. Set the garlic in a small casserole and drizzle 2 tablespoons of olive oil on top. Roast in the oven for 45-60 minutes until the garlic is soft and golden brown. Remove from the oven and cool until easy to handle. Squeeze the garlic cloves from the garlic skin shell. With the back of a spoon, mash the cloves until a thick paste is formed. Set aside.
Ask a question about this stepIn heavy bottom pan over medium-high heat, warm the olive oil until hot. Toss in the onions and raw garlic cloves, permitting 5 minutes for the vegetables to soften and get a little golden in color. Add the chicken carcass pieces, allowing them to also caramelize slightly as well.
Ask a question about this stepSlowly, as it will sizzle, pour in the red wine and sprinkle in the fresh thyme. Let the wine return to a simmer to burn off some alcohol, and occasionally scrape the bottom of the pan to pick up some of the brown bits.
Ask a question about this stepAdd in the water and bring to a boil. Then cover and simmer on medium-low heat for 90 minutes, adding a little water in here or there to maintain about 90% of the volume.
Ask a question about this stepAt the 90-minute mark, stir in the smashed roasted garlic, salt and pepper. Let flavors meld and simmer an additional 30 minutes.
Ask a question about this stepStrain the broth and retain only the liquid. Store the broth in the fridge for 2-3 days or freeze or use immediately.
Ask a question about this step4 cups garlic-onion-chicken broth Ask a question about this ingredient
1 cup shredded chicken Ask a question about this ingredient
1/2 cup tiny elbow pasta Ask a question about this ingredient
2 tablespoons finely chopped chives Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
2 4-inch pieces of fresh baguette, sliced in half Ask a question about this ingredient
4 thick slices of room temperature Brie Ask a question about this ingredient
Warm the broth over medium heat in a soup pot. Add the chicken, pasta, and chives and simmer for 10 minutes. Add salt and pepper, to taste. Divide the soup between two bowls.
Ask a question about this stepServe with baguette and brie, divided evenly.
Ask a question about this stepNote: As a delicious alternative, boil the broth and crack the contents of a farm fresh egg into the boiling liquid. After 3-4 minutes, when the egg whites have become opaque and solid, pour the soup and egg into a bowl. Break the yolk with your spoon and enjoy.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
This was the first time I truly made my own broth from scratch, and I wish I had made more. This was amazing, and is now one of my favorite, go-to recipes! yum yum yum!!!