I don't think I've ever made chicken soup before, but to be fair, I really don't make soup very often. After making this recipe, I'll have to make it more often -- this was great! It starts off with a chicken. The recipe calls for a rotisserie chicken from the supermarket, but Ruhlman recommends just roasting a chicken yourself. I had plenty of spare time, so that's just what I did. My trussing skills leave something to be desired, but I stuffed the cavity with a lemon, sliced in half, some thyme, and a shallot, so it wasn't particularly important. Roasting a chicken is actually really, really easy; after stuffing the cavity, I doused it in salt and tossed it in the oven for an hour.
The leeks were simple to prepare, though a pain to clean. Once the chicken was done, the green part of the leek went in the soup pot with the carcass, a carrot, a parsnip, some tomato paste, garlic, and bay leaves. That simmered for an hour, and in a cast iron pot, I softened the white part of the leeks in some butter. Once the leeks softened, I strained in the stock and added the meat. After simmering for a couple minutes to warm the chicken, it was ready. And boy was it! Just the right amount of saltiness, layers upon layers of flavor, and a silky butteriness to the liquid, I can't wait to have it for lunch again tomorrow.
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