This weekend has been really great. We got to spend time with friends at the Colts vs. Jags game Thursday (Colts Won!!!). Then Saturday, Angel and I just got to hang out all day, which we very rarely get to do. Today, I started Christmas presents and Angel played golf with a couple of friends.
This is one of my favorite fall recipes. It warms you up and feels so nice and homey. Be careful to strain this with a fine sieve becaue of the possibility of bones. I like to make sure that none make it back into the pot.
12 cups Water
5 Chicken Thighs (with bone)
1 Tbsp Adobo Seasoning
4 Celery Ribs
1 Yellow Onion
2 Garlic cloves
1 ½ tsp Whole Black Peppercorns
1 Bay Leaf
6 sprigs Parsley
3 sprigs Thyme
2 tsp Sea Salt
In a large pot, combine the water, chicken thighs, 2 coarsely chopped carrots, 2 coarsely chopped celery ribs, a peeled, quartered onion, smashed garlic cloves, and herbs and bring them to a boil. Turn the heat to low (~2-3), cover the stockpot (leave a little room for steam to release), and simmer for 30 minutes.
Take the chicken out of the pot and remove the skin. You can discard that part. Once cool enough, pull the meat from the bones. Cut that into ½ inch chunks and set aside for later. Throw the bones back into the stockpot and simmer (~4) for about 20 minutes. Then strain the broth, discarding the chunks, and put the liquid back into the stockpot. Bring it to a boil, then simmer until reduced, about 30 minutes.
Peel and slice the carrots. Slice the celery and mushrooms. Add them to the strained broth, cover and simmer until tender, about 10 minutes. Serve and enjoy!
This recipe is perfect for Thanksgiving leftovers! Looking for some other Thanksgiving recipes? Try our Pecan Pie or Pulled Pork!