This photograph was taken before I had my digital camera and I took it with a flip phone, so I apologize that it is so out of focus!
I think it is best to make some stock from scratch then supplement with a good box chicken stock, but if you don't have time just use all boxed stock.
This is a food of love recipe - it takes a while to put together, but it is so worth it in the end. The flavor profile is outstanding; everything blends together in one delicious mouthful after the other.
To make the stock:
- 2 bone in, skin on chicken breasts
- 1 stalk celery - rough chop
- 2 carrots - rough chop
- 1/2 cup sweet onion - rough chop
- 1 sprig fresh rosemary
- 2 small fresh sage leaves
- 1 clove of garlic - left whole
- olive oil
- salt and pepper to taste
- Salt and pepper both sides of the chicken breasts. Add about 1 tbsp. of olive oil to a large sauce pot and let it get hot over a moderate heat. Add in the 2 chicken breasts skin side down. Brown the skin and then turn over and cook for a few minutes. Remove the chicken to a platter.
- Add in the celery, carrots and onion and the clove of garlic. Sweat down over a medium low heat until the onion is translucent.
- Next, add 3-4 cups of water and be sure to scrap up all of the good bits from around the pot.
- Put the chicken back in the pot, cover and simmer for 1 1/2 hours. Remove the lid and continue to simmer for about 20 minutes so the liquid reduces and the flavor concentrates.
- Using a fine strainer or colander, strain everything into a very large bowl.
- Remove the chicken breasts and put on a plate to cool down. You toss the cooked vegetables, garlic clove etc.
When the chicken has cooled so you can handle it, pull the meat off of the bones and cut into small to medium sized chunks.
- diced chicken meat
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1 tbsp. Wondra flour
- 3/4 cup onion - small dice (liquid measure)
- 1 1/3 cups carrots - small dice (liquid measure)
- 1/3 cup celery - small dice (liquid measure)
- 1/2 box chicken stock
- 4 oz. heavy cream
- 2 sage leaves finely minced
- salt and pepper to taste
- In the same pot you used to make the stock add the butter and olive oil and melt the butter over medium low heat. Next add in the onion and carrot. Cook about 5 minutes.
- Add in the Wondra flour and stir to make a roux for thickening. Cook for another 3 minutes. Turn the heat up to medium and de-glaze with the homemade chicken stock.
- Add the diced chicken to the stock pot along with the 1/2 box chicken stock. Stir.
- Last, add in the minced sage and taste for salt and pepper and add that in to taste.
- Simmer for about 20 minutes and then add in the heavy cream and stir until the cream is heated through.