Roast chicken bones make a flavourful stock, food blogger says

Food blogger Silja Luide shared tips for making chicken soup on ERR’s Terevisioon programme, including how to make a rich stock from roast chicken bones.

Luide said she had prepared stock the previous evening using chicken wings, including the tips, and chicken thighs. She used one kilogram of each, along with vegetables and herbs such as carrots, onions, garlic, celery, peppercorns and parsley. She recommends simmering the stock over relatively low heat.

Roast chicken bones add particular flavour, Luide said. She suggested freezing the bones after a meal and using them to make stock later, noting that bones from a roasted chicken are bare and give more flavour than bones with meat still on them.

Chicken soup can include chicken and whatever vegetables are available. For a quick weekday meal, Luide said, frozen broccoli and cauliflower can be added to stock prepared the night before. With more time, onions, celery and carrots can be blanched for about 10 minutes. She often makes soup with potatoes and also adds pasta.

Luide said she rarely eats dumplings, although she remembers enjoying the dumpling soup made by both of her grandmothers. She also recalled milk soup with dumplings as a dish familiar to people from the Soviet era.