8 servings kosher salt and pepper black freshly ground
3 quarts chicken broth low-sodium
8 servings olive oil for coating pan
1 onion peeled cut in half
2 to 3 peppercorns black
0.5 cup bell pepper diced red
2 roasted chicken carcasses
0.3 cup onion diced sweet such as maui or vidalia
Equipment
frying pan
sauce pan
pot
sieve
Directions
Set a large saucepan over medium heat. Coat the pan with olive oil and add the diced onions, carrots, celery and garlic. Season with some salt and pepper, and then sweat the vegetables (cook without adding any color) for about 5 minutes.
Add the kale, corn, edamame and red bell pepper and cook for a few more minutes so they have a chance to saute.
Add the stock, season with salt and pepper and bring to a simmer. Cook until the vegetables are soft, 7 to 8 minutes.
Serve.
Begin by fortifying store-bought broth (this will add more depth of flavor to the finished soup). In a large stock pot, add the broth, 1 quart cold water, chicken carcasses, peppercorns, celery, carrot, onion, garlic, thyme and bay leaf. Set over medium heat and slowly bring to a rolling boil.
Heating the broth up slowly will draw out the flavors of the chicken bones, vegetables and aromatics. Season lightly with salt and let the stock simmer (slightly covered) for 1 to 1 1/2 hours. When done, it will have reduced by about a quarter, leaving you with approximately 3 quarts of rich stock. Strain the stock through a large sieve, discarding the bones and vegetables. Chill the stock immediately until ready to use.
