Save my chicken broth!
We had a delicious chicken dinner last night (the famous chicken w/2 lemons). I didn't want the left overs to go to waste, so I decided to make broth for chicken soup for tonight's dinner. I consulted my copy of The Joy of Cooking and read all about broths and stocks. I decided I was making a broth and followed the recipe- chicken carcass with leftover meat clinging to it, enough water to cover the carcass plus finely chopped carrots and onions. I also threw in 2 whole garlic cloves and a few springs of rosemary. I brought the chicken to an almost boil then turned down to a simmer, added veggies, garlic and rosemary and simmered for about 50 minutes according to the recipe. Then I strained the veggies, garlic and rosemary and removed the carcass. I tore off piece of chicken and put them in the strained broth then put the post in the fridge. I just checked on it (3 hours out) and it has a nice yellowish color but it tasted very bland. It had smelled heavenly on the stove earlier. What can I do to make it an edible and enjoyable soup for tonight?
I usually cook much longer than 50 minutes. That said, salt would probably make a noticable improvement.
Definitions, and cooks' understandings, of stock and broth vary. That said, you get less flavor, and sometimes a duller, grayish color, when using a cooked carcass without the addition of raw meat and bones. Pre-cooked bones and meat have less to give up to the pot, so you'll need to reduce the liquid a lot more. This is better done on a simmer than a boil, so it's going to take at least twice as long as you cooked it. You can always doctor it up with some bouillon or chicken base.