Ahhhhh I’ll consider this my sayonara to winter and her cruel cold hands. Just when everyone thought winter was about to hit the bricks and sunnier, brighter, cheerier days were ahead of us….BLAMMO!!!!! Snow on the East coast…..and well, it’s kinda cold on the West coast. I still consider myself an east coaster on the inside so I feel you guys. This week I decided it was still the season to make some soup. But not just any ordinary chicken soup my pals….no no, I make my own chicken stock like a true pioneer woman, a bad ass salt of the earth kinda gal like Ina Garten. Alsoooooo…I had some time on my hands.
I’ve been massively obsessed with Bon Appetit and peruse their site often and also have a sub to their magazine because I constantly think about food and sometimes I just want to look at pretty food pictures. So I stumbled upon their ginger turmeric chicken soup and wanted to get my crafty little carny hands my own bowl. Also turmeric seems to the shit right now, so baby, I’m leaning in, hard. Have you had a turmeric latte? I was in Abbott Kinney feeling like a true surfer hippy (I’m from Canada. I lived near a polluted lake) when I yelped a place to get one and even THEY, these hip, curators or fancy coffees, looked at me like I was the dick. Whatever it was worth and apparently its good for you. Google it. I’m not a doctor. Anyways its called Golden Milk or a Golden Latte. So I called this soup Golden Chicken Udon Soup. (insert shoulder shrug emoji here)
Heres what ya need:
1 4 pound whole chicken
1 large onion
2 entire heads of garlic (I know, but its worth it. Also…I smashed my garlic cloves with the back of my knife to open those suckers up)
1 4in chunk of ginger. Peeled and sliced up
4 dried bay leaves
1 heaping tablespoon of ground turmeric (I forgot mine and postmates’d it. It cost me $20 for being a dummy)
2 teaspoons of peppercorns
2 teaspoons of coriander seeds
5 med carrots
2 bunches bok choy
package of Udon noodles (I had left over from Japanese takeout)
garlic chili paste
1.) clean that chicken y’all. Run it under some cold water and give the ol’ bird a shower. Add the chicken to a stock pot. Cut your onion into quarters and toss it in. Add garlic, turmeric, ginger, bay leaves, peppercorns, coriander seeds, and salt it, but don’t go nuts bc you can always add at the end after you’ve cooked the chicken. Just toss all of those ingredients into the pot, doesn’t have to look nice. And then cover with cold water. Make sure the chicken is covered. Then bring to a boil, and then simmer for close to an hour. It’s done once the thickest part of the chicken reaches 155 degrees.
2.) Carefully pull that chicken from its turmeric spicy bath, and put it on the cutting board. Keep the rest of the stock simmering. Pull all of the meat from the chicken and ditch all of the skin and fatty bits. Then put the carcass (seriously one of the grossest words) and the bones back into the stock and simmer for another 20. Get all that damn flavor out of this bird. It’ll reduce down by a little bit.
3.) Chop up the chicken to bite size pieces. Cut the peeled carrots into inch size pieces. And clean and dissemble the bok choy.
4.) Remove the chicken bones from the stock, and strain the rest of the stock through a mesh sieve or cheesecloth into a heat resistant bowl. Discard the solids. Add the broth back into the stock pot. Salt to taste.
5.) Bring a pot of salted water to a boil and cook udon noodles to al dente.
6.) Add the chicken pieces, carrots and bok choy to the broth – give em about 5 minutes for the carrots to soften up- and then add the udon.
7.) Divide into bowls, and serve with garlic chili paste and fresh cilantro.
8.) Suck it cold weather.