Here’s a variation on the broth from the “Rotisserie chicken salad and Chicken broth” 2KD recipe.
I was inspired by the recipe as read on last week’s 2KD podcast, so I took the 1 3/4 rotisserie chickens we had in the fridge from a couple of days ago and made chicken salad with half the meat. I’m looking forward to eating on that this week.
Then I put the carcasses in a pot with about 6-8 cups of water and some salt and boiled it slowly for a couple of hours. Meanwhile I cooked four strips of bacon. I diced parsley, garlic, onion and celery, and sauted them in the bacon grease. I diced the bacon and added it to the rest of the chicken mentioned above.
When the broth had boiled down some, I used a slotted spoon to pull out all of the solids, being especially careful to get the bones. I then added the saute contents, the chicken and the bacon. To all of that I added 1 1/2 to 2 cups of heavy cream.
This is the best chicken soup I’ve ever had. Because bacon.