My boy is a sucker for soup. He loves nilaga, sinigang, and tom yum soup; even soupy adobo. He would pour it all over his rice and eat with gusto. And I’m a sucker for saving scraps. What I buy, I cook; I hate buying ingredients and not using at all. And so I always try to make my own stock with vegetable and herb trimmings. Sometimes I add stock I used to boil vegetables or pasta or pork and beef. Great to make flavorful soup for chicken sopas, misua, sotanghon or any noodle soup. Whatever it is I decide to cook, the boy would always come out of his room and say “Oh I know what that is, my favorite! And I don’t need to call him or ring my fancy elephant bell for dinner.
- 2 chicken carcasses
- A slab or 2 of chicken liver (optional)
- 1 large onion, peeled
- ½ head of garlic, peeled
- 1 carrot, diced
- 2-3 bay leaves
- Vegetable and herb trimmings (photo above shows pechay and onion spring ends/stalks)
- Herbs (like parsley, celery and thyme)
- Place chicken carcasses in a large pot with water. Bring to boil and skim.
- Add onion, garlic, carrots, bay leaves, peppercorns, herbs and vegetables trimmings. Bring to boil and then turn down heat to simmer.
- Sometimes I use the meat from 1 of the chicken carcasses and so I take out 1 after 30 minutes, cool down a bit, take the meat off and bring the bones back to the stock.
- Simmer gently for 2 to 3 hours, adding water when necessary and don’t forget to add salt to taste. Remove scum regularly.
- When done, pass stock through a sieve and discard bones, veggies, and all. Use right away or allow to cool, and refrigerate. Use within 2-4 days or divide into several containers and freeze to use within 2 months.
Use it in your casserole dishes (homemade is always the best!) or just plain stock to your favorite soup dish. Oh there are so many ways….
Sotanghon soup with liver toppings