This classic chicken noodle soup calls for a whole chicken slowly simmered with celery, carrots, and onions to create a naturally sweet broth. The trick to a clear broth is to keep the pot below a rolling boil, so the fat won’t emulsify even after the nutrient-rich collagen in the bones has melted into the liquid. The lower heat also helps retain more nutrients and flavour enzymes, which means a more delicious and healthy soup. But don’t worry if your soup gets cloudy—it’s still plenty good for you!
You can also make broth from bony chicken pieces from your local butcher (for example, wings, necks, and backs), which is much less expensive than a whole chicken. Then freeze leftovers so you can skip the broth-making step next time you’re craving homemade soup
Remove chicken giblets. In large pot, cover chicken with water and 3/4 tsp (4 mL) salt. Bring to just below a boil. Skim scum that rises to top. Reduce heat to medium
and simmer, uncovered, skimming occasionally, for
25 minutes, or until meat thermometer inserted in chicken thigh reads 165 F (74 C).
Remove chicken to large bowl and, when cool enough to handle, separate into large pieces by hand. Discard skin on breasts and thighs. Remove meat from breasts and thighs and refrigerate until needed. Return bones and wings to pot. Add onion peels, celery trimmings, and carrot peels along with bay leaves. Simmer, partially covered, for 1 1/2 hours.
Through sieve lined with cheesecloth in large bowl, strain broth to remove impurities. Remove remaining meat from chicken carcass and add to reserved breast and thigh meat. Wipe out pot and return to stove.
Into pot, add 1 Tbsp (15 mL) fat skimmed from strained broth, or measure 1 Tbsp (15 mL) extra-virgin olive oil. Heat over medium heat. Add diced onion, celery, carrots, garlic, and remaining 1/4 tsp (1 mL) salt. Cook for 10 minutes. Add strained broth, black pepper, thyme, and parsley stems and simmer for 15 minutes, or until vegetables are tender.
Shred chicken and add back to soup. Add noodles and simmer for 5 minutes, until al dente. Taste and adjust with salt and pepper. Garnish with chopped parsley leaves.
Inspired by the flavours of Vietnamese-style summer rolls, this satisfying dinner is built around a marinated flank steak that will stretch to feed a crowd. Marinating flank steak over several hours tenderizes a cut that starts out tougher than some others but can’t be beat for flavour. The marinade flavours of lemon grass, lime, mint, cilantro, and red chilies shine through and are topped off with a spicy mango dressing. Those enjoying this board can choose to eat salad-style or make lettuce wraps filled with slices of beef and a host of crunchy vegetables. Party perfect If you don’t have a board big enough to accommodate everything, split items between two smaller boards. If you’re serving over a few hours, you can also keep some of the ingredients back from the board, in the refrigerator. This will help you keep the board replenished and looking good as stocks are depleted. Leftover sauce makes a great marinade for coleslaw.
Give veggies and dip a punch of protein with this savoury white bean dip. Roasted garlic gives this dip a mellow but rich flavour. The vegetables can be changed up according to the season, but don’t skip the beautiful Belgian endives. Their slightly bitter flavour makes an excellent contrast to the slightly sweet dip, and they work as a built-in scoop. Make-ahead dip This is a great dip for making in advance. It can be stored in the refrigerator for up to 2 days. However, before serving, allow it to come up to room temperature. This will accentuate the rich flavour.
Arranging salads on a board is a great way to let people choose what they like and build their own bowls according to their tastes. Family and friends can arrange a super hearty grain bowl salad using the protein-packed, iron- and vitamin D-rich ingredients on this board. This salad board takes its cues from a classic Niçoise salad but leans on Asian ingredients and flavour inspirations. Jammy eggs For perfect “jammy” eggs, bring a pot of water to boil. Using slotted spoon, gently submerge eggs, cover, and set timer for 6 1/2 minutes. While eggs are boiling, fill medium-sized bowl with cold water and ice. The minute the time has elapsed, using slotted spoon, remove eggs and place in ice bath. Allow to cool for 3 minutes before serving.
This sweet and savoury brunch board has something for everyone and is tied together by go-anywhere, do-anything buckwheat pancakes flavoured with caraway seeds. These hearty little beauties make a great base for smoked salmon and a creamy caper and chive sauce. Those who fall firmly on the sweet side of things will be equally delighted when their pancakes are piled high with berries or bananas. Serving up Provide plenty of utensils for serving and plates and cutlery for eating to encourage guests to make up their own plates—forks or small tongs for pancakes or smoked salmon, spoons for serving up berries, and small dishes or ramekins (with spoons) for sauce and smaller items such as hempseeds.