Last week, Peter bought a Costco roast chicken as he often did when I was away at work. Tasty, tender and versatile, Costco roast chicken is the best $4.99 anyone can spend. Peter would usually eat the drumsticks on the first day, and then breast meat for sandwiches for the next couple of days. If I am home, I often use the breast meat to make a quick chicken curry, or use it on top of a caesar salad. And I use what’s left to make a stock — for porridge or for soup.
When I opened the fridge today, the roast chicken carcass was waiting there to be transformed. I suppose this is what home cooking is often about — improvise with leftovers. I usually make the soup with hulled barley, but I was out of it today and made the soup with farro instead.
Chicken Farro Vegetable Soup
Ingredients for the Stock:
1 Roast Chicken Carcass
1/4 cup cooking wine
1 inch giner, sliced
12 cups water
1/4 tsp salt or to taste
Ingredients for the Soup:
1/4 farro or hulled barley
1 cup diced carrots
8 to 10 oz mushroom, sliced
2 cups chicken broth (from carton or can)
To make the stock, put the entire carcass in a large pot with cooking wine, ginger, water and salt. Bring to boil and simmer for 45 minutes to an hour. Turn off stove. Pour the entire pot of soup over a colander into another large pot. Discard the bone and the skin from the colander and save the meat. Skim the fat off the top of the stock.
When the stock is simmering, cook the farro or hulled barley with the chicken broth in a rice cooker.
To make the soup, add the meat back into the stock with the cooked farro and carrots. Cook for about 10 minutes. Add the zucchini and mushroom and cook for another 5 minutes.
Peter has a sweet tooth, but he is supposed to be careful with his sugar intake. So the one thing he missed the most when I was away was healthy dessert.
1 1/3 3.5 oz milk or dark chocolate bar (I used dark)
1 cup All-bran cereal (I used Kellogg’s)
1/2 cup slivered almonds
1/4 cup unsweetened shaved coconut
1/4 cup dried sweet cherries
Break the chocolate bar and put in a bowl. Steam the bowl with chocolate in a steamer on low to melt. Remove the bowl from the steamer and pour in the cereal, almonds, coconut and dried cherries.
Spoon 1 tbsp mounds of chocolate mounds onto prepared baking sheet. Transfer to freezer to set for 10 minutes.