blog doesn't get updated and then I find myself missing it.
I also find myself losing the recipes I wrote down on the back of envelopes, tiny bits of paper and random notebooks because, let's face it, they are not the most reliable method of record keeping. If I don't write down what they were for I sometimes even forget and have to remind myself from the ingredients I wrote down.
So, here we go, this is me letting go of "it doesn't look good enough" and instead remembering that I am likely to forget my creations if I don't write them on here.
It's Autumn in the UK now and at this time of the year I could easily survive on soups. I also love roast chicken, not only do we get to have a fantastic roast dinner (English style) but we get to have lots of leftovers and then I can make chicken stock which means I can then make a nice caldo or a delicious pasta soup.
Caldo is typical from my area of Spain (Galicia), it is traditionally made with grelos, berzas or nabizas. The closest thing I have found here in the UK is kale but, to be honest, good grelos are not even easy to find in the rest of Spain, they are a little Galician luxury which is amazing for such a basic vegetable. Every week at home there would be a huge pot (no, really they are huge) boiling meat, vegetables, etc. at home to make stock, a lot of the stock would be frozen to make sopas de fideos for nice quick dinners.
This recipe takes you straight from roast chicken leftovers to stock to caldo or broth with even extra caldo to keep for a pasta soup or to use in your recipes (or freeze). Even better, when you finish you can start again with the other half of the chicken.
If you have a larger family you can add an extra chorizo sausage in the basket and steam carrots and potatoes in the Varoma for a filling meal.
If you don't like kale but you like leek, replace it with leek, just not too much. Leek is also really nice steamed in the Varoma. Of course you could use spinach but that is not a traditional caldo option!
You can cook this ahead by a day or two, it's actually even nicer when the flavours develop.
Caldo, Galician chicken broth
Preparation time: 5 minutes
Cooking time: 1 hour and a half
- Half a roast chicken carcass or bones, this is my favourite roast chicken recipe: Maple Glazed chicken with sesame seeds
- 1 onion
- 1-2 carrots (use 2 if they are not too big, cut in chunks). You could also add tomatoes.
- Handful of coriander
- 2 bay leaves (or 1 if you have a large leave)
- 1500 g water (I actually measured one litre and a half with a measuring jug)
- 1 chorizo sausage (whole but peeled)
- A nice bunch of kale (washed), see comment above to substitute this with leek if you don't like kale
- 1 tin of chickpeas (rinsed and drained, you could also use butter beans, or cannellini)
1. Start by removing any bits of meat left on the bone, you can make Spanish bechamel croquetas with them) or add them to the finished caldo (or both!). Place the bones in the inner basket.
2. Place the onion, the carrots and the coriander in the Thermomix bowl: 15 seconds, speed 5. Push down any bits that may have flown up the walls.
3. Place the basket with the bones inside the bowl, place the bay leaves on top and fill with the water (1 litre and a half): 45 minutes, 100ºC, speed 2.5.
4. Top up with 250 g more water (hot if you can): 15 minutes, 100ºC, speed 2.5. This is me trying to be thrifty and get us much stock as I can. You can skip this step if you want.
5. Place the chorizo sausage in the basket: 15 minutes, 100ºC, speed 2.5.
6. Take out the basket and place it on top of a bowl big enough so that the liquid doesn't go anywhere other than inside it, reserve the chorizo, and press down on the bones to remove as much liquid as you can. Discard the bones and add the liquid you just extracted back to the TMX bowl.
7. Place the basket inside the TMX bowl again, add the chorizo and fit as much kale as you can in it (but not too much), top up with water (imagine where the II mark is) and add a pinch of salt: 15 minutes, 100ºC, speed 2.5. If you are adding carrots and potatoes to the Varoma, this is the moment to do it. Make sure they are cut in bite size chunks, not too small but not too big.
8. Add the rinsed chickpeas, top with water so that they are just covered: 10 minutes, 100ºC, speed 2.5. Make sure the chickpeas are nice and tender, mine were.
9. Tip the basket into a big bowl (or a Thermoserver if you are lucky enough to have one) and add enough of the stock to cover it, slice the chorizo and it's all ready to serve in big steamy bowls. I like my caldo quite thick and not too watery. You should be left with lots of stock, if you have cooked extra you will need it, otherwise save it for a pasta soup or for cooking (fancy a chorizo risotto?).
Note: You can bulk this up with some pasta soup (little stars or orzo), you can then call it "sopicaldo". Or, for a gluten free alternative, add cooked quinoa, I like to cook my quinoa, after soaking and rinsing it well (even if the packet doesn't say so) in the Thermomix in vegetable or chicken stock, I just follow the same recipe as for white rice.