The minute the weather cools off, I go into balabusta mode. Do you know this word, balabusta? I’ve heard it before, in the little snippets of Yiddish swirling around, but didn’t know what it meant. I looked it up after reading about a cookbook from the restaurant of the same name.
Yup. Except maybe I would be a passable homemaker, not always a good one! I’ve been in the kitchen a lot lately, making soups and baking bread. I started making my own chicken soup a few years ago, relying on my memory of various chicken soups I ate growing up, between my mom, my stepmom and my grandma. But this weekend, I think I made my best one yet. The husband and 5 year old agree that it is delicious!
- Two chicken breasts, bone-in, skin on (please!)
- Two carrots
- Two stalks celery
- One onion
- Bay Leaf
- Sprigs of thyme
- Dill, dried or fresh
- Olive oil
- Salt and pepper
- Place the chicken in a roasting pan or baking sheet. Season the chicken with salt and pepper, coat with oil and add a few sprigs of thyme to the roasting pan. Roast at 425 for 30-45 minutes, depending on size of chicken. The juice should run clear, and the skin should be golden and crispy.
- While chicken is roasting, heat oil in a soup pot, chop veggies and add to the pot, along with salt and pepper. Cook until veggies are soft, then add bay leaf and thyme sprigs.
- Let the chicken cool enough for handle, then remove skin and pull meat off the bones. Chop or pull the meat and set aside. Tie the bones up in a cheesecloth.
- Add cheesecloth-wrapped bones to the soup pot and cover with water.
- Bring soup to a boil, then lower to a simmer and partially cover.
- Simmer soup until color turns deep golden. Add more water as necessary, to keep bones covered.
- Remove bones from soup and discard.
- Add chicken and dill; continue to simmer until ready to serve.
- Serve with fresh bread or crackers. The bread in the photograph is my new go-to recipe from King Arthur Flour, which can be found here: http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe