Classic Chicken Soup

Makes 3 to 4 quarts

This 2009 recipe from Foreign Cinema’s Gayle Pirie is great because the wholesome broth serves as a base for a fully customizable chicken noodle soup. Just add whatever pasta or fresh vegetables and herbs that strike your fancy. Or if you want to keep it simple, slurp away at the broth on its own. The broth can be refrigerated for up to 3 days or placed in the freezer for up to 2 months. 5 pounds chicken backs and necks (ask your butcher for

ones with a little meat left on them) 1 yellow onion, peeled and quartered 2 large carrots, peeled and halved 1 rib celery, halved 2 sprigs fresh parsley 1 sprig thyme ½ bay leaf 1 teaspoon kosher salt Freshly ground black pepper to taste Al dente-cooked noodles, such as orzo, fettuccine or

fedelini pasta broken into 1-inch pieces, optional Additional fresh vegetables, such as diced carrots,

chopped greens and corn kernels, optional Additional fresh herbs, such as torn leaves of basil,

chopped dill or parsley, optional

Instructions: In a large stockpot, combine the chicken backs and necks with 4 quarts water and bring to a boil over medium-high heat. Reduce heat to low and use a large spoon or ladle to skim off any gray foam that rises to the surface. Do not skim off any fat, however, as this locks in flavor as the stock cooks. Add the onion, carrots, celery, parsley, thyme, bay leaf and salt, reduce the heat to low and simmer gently, uncovered, until the stock tastes rich and takes on a golden color, about 2½ hours. Strain the stock through a fine-mesh sieve and discard the vegetables. Let the stock cool completely; skim off any fat from the surface. If using immediately, add any fresh vegetables and cooked noodles of your choice and simmer until vegetables are cooked or flavors have melded. Finish with fresh herbs, if desired, and season to taste with salt and pepper.