So what else can you do with 6 lbs of chicken? Well, hopefully when you ate it (and not all of the chicken), you saved the bones. I should have mentioned, the 6 lbs of chicken meat was meant for only 2 people, and made to stretch of dinner that night, chicken chunks for butternut squash soup and more chicken for Part 4!
Parts 2 and 3 will consist of making chicken stock and then using the baked squash to make a Curried Butternut & Acorn Squash Soup!! For making the stock, in case you are not blessed with owning a fine meshed sieve, a clean dishtowel in a colander will work well for straining your chicken broth out (a great little trick that Chris Lloyd and I learned last year when hosting Thanksgiving!).
Other exciting news in my life consists of is the Cuisinart Smart Stick. Thanks Crow for the Crate&Barrel gift card :] !! My old Toastmaster worked wonders for a while, but finally got just a bit too tired and broken, so I traded up and got this little guy. Although there is only one speed setting, it is a wonderful kitchen tool, not to mention all the other great little add ons that come with the set! It quickly and evenly purred the soup into nice and smooth squash soup goodness!!
Chicken Stock & Curried Butternut & Acorn Squash Soup
For the Stock
ingredients
1 leek, white parts only
2 celery stalks, cut into 3 inch lengths
2 carrots, cut into 3 inch lengths
1/2 large onion
1 bay leaf
1/4 tsp peppercorns
chicken bones
1-3 pieces of raw chicken pieces (drumsticks, thighs, or wings)
For the Soup
ingredients
1/2 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 chopped garlic cloves
2 tablespoons olive oil
3 cups of baked butternut & acorn squash
1 tart apple, peeled and cubed
1.5 cups shredded chicken meat (left over from baked chicken)
3-4 cups of chicken stock*
1-2 tablespoons curry powder
salt & pepper
instructions
For the Stock
1. remove the meat off of your uneaten, remaining chicken legs and set aside. place everything else (bones from legs, skin peeled off, etc etc) into a 5-6 quart stock pot
2. fill pot with cold water until all ingredients are covered plus 2 inches
3. put pot on stove, on high, uncovered. as soon as bubbles start to break the surface, turn the heat down so that the pot barely simmers
4. LEAVE UNCOVERED. Skim away surface crud as needed
5. leave on a barely simmer for 3-6 hours, or until all flavor has been leeched out
6. remove all large pieces. Having a clean 3 quart pot ready, strain broth with a fine mesh sieve to get the rest of the crud out
7. plunge pot into a 40F ice bath to cool
8. set aside needed chicken broth volume, and the remainder into the fridge!
instructions
For the Soup
1. in a 3 quart pot, heat olive oil.
2. toss in onions, garlic, celery, and carrots. lightly salt. Cook until onions are translucent, ~ 10 minutes
4. Mix in butternut squash & apple
5. Add about 2.5 - 3 cups of chicken stock, enough to mix into the squash and cover it
6. bring to a near boil, and then let simmer for 20 minutes, or until apples are soft
7. take off heat, and with immersion wand, blend mixture until it is of smooth consistency
8. if it is too thick, add more chicken broth
9. add chicken, and heat up to a low simmer.
10. add curry powder, salt and pepper until desired flavor is reached
* If you have an entire day to make chicken stock followed by the soup, then use your homemade chicken stock, just know since the intial stock is made without salt, you'll have to add more salt. If you are impatient, like me, you can use regular from the can chicken stock
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