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Chicken Broth in Hot Weather

m
mhoffman Jul 30, 2006 06:53 PM

I just cut up a chicken to pan-roast tonight, and I put the carcass in a pot with the wings, some aromatics, and some herbs. Soon I'll have chicken broth.

This wouldn't be a problem except that it's 90 degrees outside and we don't have air conditioning. Who's going to want to eat chicken soup? I would freeze it and use it in other dishes, but we're moving out of state in one week.

What can I do with chicken broth/soup in this hot weather?

  1. Will Owen Aug 3, 2006 05:01 AM

    Yeah, any cold soup is good with nice chicken broth at the base. Make sure it's nice and clear. You can also just prepare a jellied consommé from it - kind of a grandma's thing, but really good too.

    BTW, when I'm doing zooks or other summer squash in a soup, I first steam the squash over water that has a bunch of dried rosemary in it. Then I chill it, purée it in cold broth, either strain it or not, adjust the seasoning, then beat in some sour cream. Sometimes cook a little onion in with the squash. Very refreshing.

    1 Reply
    1. re: Will Owen
      m
      mhoffman Aug 3, 2006 08:22 PM

      It was my first time doing this so I improvised. Sweated an onion and som garlic with cayenne and chili flakes, added chopped zuc, cooked until tender, added hot broth, pureed, chilled, served with a dollop of sour cream. Came out pretty well. Very spicy, but sitting overnight mellowed it out.

    2. m
      mhoffman Aug 3, 2006 02:42 AM

      I made zucchini soup. It's chilling right now!!

      1. e
        esoterica Aug 1, 2006 09:26 PM

        How about Vichyssoise?

        1. Infomaniac Jul 31, 2006 02:24 PM

          Use it to make rice pilaf instead of water.

          1. JMF Jul 31, 2006 01:29 PM

            I used chicken broth yesterday to make a cold soup for today. I sauteed lots garlic and vidalia oniosn in a little butter for a few minutes in a pot, added the broth, herbs like rosemary, thyme, etc. and lots of zuchinni. I simmered it for twenty minutes and then blended it using an immersion blender and finished with a small pat of butter. I ate it warm but not hot and it was great. I look forward to it as a cool soup for lunch today.

            You can make the same recipe and exchange a little Indian curry powder or Thai curry paste for the herbs, and get a completly different taste.

            1. Candy Jul 30, 2006 07:24 PM

              Make Senegalese Soup, a cold curried soup. This makes 10 servings but you can cut it in half.

              Melt 1/4 C. butter in a skillet and add 2 chopped medium onions and 3 chopped satlks of celery and cook until the veggies are soft. Then blend in 2 Tbs. flour and 1 Tbs. curry powder and cookseveral minutes.

              Transfer to a blender or food processor and add 2 peeled, cored, and chopped apples, 1 C. diced cooked chicken 2 qts. chicken broth and puree.

              Remove all to a saucepan and add 1 bay leaf and 1 C. half and half. Bring to a boil, remove the bay leaf and chill.

              1 Reply
              1. re: Candy
                bryan Jul 31, 2006 04:12 AM

                And on the same note as Candys (which sounds just wonderful BTW), you could make bastaradized vichysoisse. The Knorr Swiss site has a good one.

              2. pikawicca Jul 30, 2006 07:14 PM

                Process some cukes and herbs of choice, salt, pepper, chicken broth. Chill.

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