Hi, I’ve been a lurker for a good while and this is my first thread.
For the past 6 months or so, I have really gotten into making homemade soup.
Usually, I bake a roasting hen, fryer, goose, or whatever poultry that interests me
at the time. After eating what I want, I pick the meat off, freeze the bones and stuff, till I have Enough for a nice broth.
A month or so ago, I grilled 2 split fryers over charcoal, had a nice smoke flavor,
and did the same with the leftovers. Picked, froze. Currently I am boiling the the 2 fryer carcasses along with a hen carcass.
Were I to use the broth to make a soup, I would probably have about 1/2 gallon of broth. Not a weak broth either mind you.
SO, this broth in the making has quite a noticeable smoke flavor. In the readers
opinion, would this soup be good, or interesting. I do not recall eating a smoke flavored soup. Gumbo is a different story. A chicken and sausage gumbo has a
strong smoke and roux flavor.
Any opinions or suggestions will be appreciated, such as reducing and using as in say smothered chicken. I do skim the fat off of the broth when it cools off.
I’d go with beans, too. I use chicken broth as the cooking liquid for beans anyway, and I’d probably add less ham or bacon if my chicken broth was smoky already.
Further reduced the smoke flavored broth until it measured about 24 ounces. Skimmed the fat off of it, as I am watching those calories. Used about 2 pounds of 93/7 ground meat, chili powder other essentials, plus 6 fresh tomatoes.
I was really impressed with the results. thanks for all the replies.
I had a roasted vegetable soup from room service once upon a time, and it was INCREDIBLY good. The veggies had been grilled and were placed in a lightly seasoned broth. Your smoky chicken broth would have been perfect!
~VOW