127 Blend – Lemon Chicken Soup
Mise en Place
Stock Pot (3 gallon)
1 oz Fat (Bacon Fat, Butter, EVOO, Canola Oil)
3 Cups Yellow Onion (Medium Dice)
2 Cups Carrots (Medium Dice)
2 Cups Celery Washed (Medium Dice)
2 Gallons Chicken Stock (or low sodium Broth)
2 Rotisserie Chickens (remove skin, eat if necessary)
Pick the Meat off the Bones, Breast and Legs (Reserve)
Pour out the Juice from the bottom of the container (Reserve)
3 Tablespoons Fresh Thyme – Picked and rough chop
4 each Lemons (just need the Zest) (micro plain)
127 Blend (Here’s the Deal Spice Co.)
We Love Bacon!! We also keep our rendered bacon fat for other uses. Such as Soups, Fried Potatoes, Baked Root Vegetables or Eggs tomorrow morning!!!
With your “Mirepoix” carrot, onion, celery and the Herb Stems Scrap. Keep these trimmings and use for your next Stock opportunity.
Cut your Mirepoix to specific sizes.
In your stock pot, warm your Fat over Medium heat.
Once hot, add in your Carrots and Celery. Sauté for 1 minute
Add in your Onions, Sauté for 4 mins
Add in your Rendering of the Rotisserie Chicken (Jus)
Add in your Stock, continue to cook over Medium heat until soup simmers.
Once at a simmer, lower to Low Heat.
Add in Picked Meat from Rotisserie
Add in Fresh Thyme and Lemon Zest
Add in 127 Blend, Stir to incorporate
Serve Immediately or when ready.
Cool Down Properly and Quickly.
Eat within 4 days or freeze for up to 40 days.
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