This started as an experiment in chicken soup -- what can I throw together and how will it turn out? My chicken soups often usually fall into the category of "comfort food" and like all comfort food, it's something that I make the exact same way every single time.

Day 1

Ingredients

• 1 Rotisserie Chicken Carcass
• 1.5 Gallons of DHMO
• 
  

Last week Greg and I made a feast of epic proportion. Just before leaving his home in Oakland, he handed me a Ziplock brand freezer bag with the left over carcass of one of the birds we rotisseried over a mesquite grill. The chicken carcass was placed into a pot with about 1.5 Gallons of DHMO and let simmer on low for eight hours. Just before bed, it was placed into the fridge.

Day 2

Ingredients

• 3LB Chicken Thighs, bone in, with skin
  

On my way home from work, I picked up a few pounds of chicken thighs (whatever was on sale). The chicken was placed in the grill on the middle rack and left to cook for an hour and a half on low heat. By the time I remembered that I didn't add any salt or other flavors, the chicken was half way through the cooking process and so I left it unseasoned.

While the chicken was on the grill, the stock from the day before had all the fat on the surface skimmed off and solids discarded. The grilled chicken thighs was thrown into the pot, stove set to simmer and  left alone for four hours. The aroma that is coming out of the kitchen is incredible!

Again, just before bed the pot was placed into the fridge.

Day 3

Ingredients

• 2LB Baby Fingerling Sweet Potatoes
• 2LB Baby Carrots
  
• 1 Large Organic Red Onion
• 4T Salt
• 1T Pepper
  

Woke up at 8am, bright and early. First thing, lets finish this soup. Back on the stove and added sweet potatoes, carrots, corn a large onion and salt. Keeping seasoning simple this time around -- I want to taste the base without the accents of herbs.

Results

The flavor is great. Best part is there aren't those slimy pieces of fatty chicken skin floating around.

Color can be described with one word - brown. I don't know why I didn't consider that all the grilled chicken would produce such a dark broth. Next time, this needs more greens.

Rating: 8.5/10