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!Â 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 donâ€™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 waysâ€¦.
Sotanghon soup with liver toppings