The Sexy Forever Recipe Bible (10 page)

Have your ladle ready. Soup warms the soul … and everyone always wants more.

grandma’s traditional chicken soup

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

STOCK

One 4-pound chicken, or meaty chicken carcass

1 medium onion, halved

3 celery stalks, roughly chopped

3 carrots, roughly chopped (omit for Detox)

Stems from 1 bunch flat-leaf parsley

Handful of whole black peppercorns (approximately 25)

SOUP

5 celery stalks, chopped

5 carrots, peeled and chopped (omit for Detox)

3 leeks, cleaned well and chopped

1 bunch flat-leaf parsley, chopped

Sea salt and freshly ground black pepper

For the stock:
Place the chicken or chicken carcass into a large stockpot. Add the remaining stock ingredients. Fill with water to cover and cook over high heat until it comes to a boil. Turn the heat to low and simmer for about 4 hours. Strain the stock, discarding the vegetables but reserving the carcass. Place the stock into a container and refrigerate. When the stock is chilled, skim off the fat that has risen to the top.

Pick the meat off the chicken, being careful to discard any bones, skin, fat, and tendons. (This is a tedious process but well worth the effort.) Reserve the meat.

For the soup:
Reheat the defatted chicken stock in a large pot. Add the celery, carrots, leeks, parsley, and any chicken meat. Cook until vegetables are tender, about 20 minutes over medium heat. Season to taste with salt and pepper.

SERVES 6

FOR LEVEL 2
 Add 1 cup cooked wild rice to the soup just before serving.

roasted chicken stock

PROTEIN, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

One 6-pound roasting chicken, with giblets

4 celery stalks, with tops

1 large onion, cut in half

4 sprigs fresh thyme

1 tablespoon fresh rosemary leaves

Sea salt and freshly ground black pepper

1 cup dry white wine (use water for Detox)

1 bunch flat-leaf parsley

Preheat the oven to 500°F.

Remove the giblets and neck from the cavity of the chicken and put them in a roasting pan. Rinse the bird and stuff the large cavity with celery stalks and half the onion. Place the other onion half under the tail flap. Stuff the thyme and rosemary under the skin of the breast.

Sprinkle the bird with salt and pepper and roast for 10 minutes. Lower the oven temperature to 325°F and continue to roast for 1 hour 50 minutes (20 minutes per pound). Remove the chicken and set it aside.

Carefully pour the contents of the roasting pan (the neck, giblets, and pan drippings) into an 8-quart stockpot. Be sure to get every last bit off the bottom of the roasting pan. Add all the remaining ingredients to the stockpot along with 12 cups of water and let come to a boil.

Remove the skin from the chicken and discard. Remove large pieces of meat and put away for later. Split the bones with a mallet and add to the stock. Bring the stock back to a boil, being careful to skim off any foam that comes to the top. Simmer the stock for about 4 hours.

Strain the stock through a fine sieve. Discard the bones and vegetables. Store the stock in containers in the refrigerator or freezer. Remove the fat after it solidifies. 

MAKES ABOUT 10 CUPS

FOR LEVEL 2
 Add 2 or 3 carrots for extra flavor.

incredible chicken wing broth

PROTEIN, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

5 pounds chicken wings

1 head garlic, unpeeled

2 leeks, washed and cut into thirds

5 shallots, peeled

8 celery stalks (including leaves), cut into thirds

Sea salt to taste

20 black peppercorns

3 sprigs fresh thyme

1 bunch flat-leaf parsley