add generous amounts of hickory and a little bit of mesquite, and let it go for a couple of hours. Wait until your fire is ready, and holding the box at 250-300, then put the pan in. it might be fiery and smoke-filled, but as far as i’m concerned, this is what heaven must look like.
in my case, i have a recently-acquired proper smoker, thanks to my brother-in-law, and i can’t think of a better way to put it to good use in service of my soup. you can cook these in the oven for an hour and change at 350, or you can skip the roasting pan and just put them straight in the stockpot. Put all those raw chicken parts in a roasting pan and season to preference with garlic, red chili flake, black pepper, a small amount of chipotle powder, and salt. assorted seasonings (minced garlic, black pepper, salt/accent, red pepper flake, chipotle powder, rosemary, and sage).
ZOMBIE SOUP SKIN
~2lbs of chicken thighs again, bones and skin removed and set aside for use.one whole chicken, roasted/smoked, bones and skin removed and set aside for use.so…set yourself up for success by first buying and removing the skin and bones from either a pound or two of chicken thighs, a whole bird, or (in my case) both. after all, the stock is what’s most important here, and all you need for that is skin and bones. you can use a whole bird (see my spatchcocked chicken recipe for a good way to do that), but i always wait until after that, too, since it’d be a waste of meat to cook a whole bird just for the bones. if you ask me, this is far tastier and more satisfying than anything they might provide with those crusty breadsticks.Ī note: this isn’t really a ‘leftovers’ dish, but i do tend to wait until i’ve gone through a couple pounds of chicken thighs on other meals, so that i can use all the bones and skin i’ve removed in the process. the smoke pays off in spades, i think, and it’s now a soup that only resembles ‘tuscan soup’ in terms of appearance. i also sometimes add great white northern beans, and i honestly love it that way, but this time around it just didn’t feel too important mostly i was fantasizing about all the smoke that i’ve come to integrate into the dish. it enhances the overall experience.įor years i made this without cream, but over time i’ve found that it’s almost necessary for making the dish coalesce properly.
we like to roll with it, and always attempt to apply as much gross-out humor as possible when we’re getting ready to eat. my oldest son likes to talk about how the kale is zombie brains, the sausage is zombie eyeballs, the potato is zombie fingers and toes, the broth is zombie blood. We call it zombie soup because we have a family-wide macabre sense of humor. i do, however, often use bacon fat in lieu of olive oil when cooking down the veggies, but i’m getting ahead of myself. of course we love bacon, but i’ve always found it to be an unnecessary ingredient in a dish that has evolved over the years into an absolute magnum of flavors. we like italian sausage well enough, but turkey sausage is tastier and healthier (in my family, turkey sausage is a primary pre-packaged protein…it just goes with everything, and is generally inexpensive). i hate to sound disparaging, but i’ve honestly only ever eaten one tasty dish at this place, and this recipe is my version of that dish: ‘tuscan soup.’ in the restaurant, the soup is lighter and brothier, with italian sausage, bacon, potatoes, and kale. I have had, on occasion, the opportunity to visit that most ubiquitous ‘italian kitchen’ that, for pocket change, serves endless (and often semi-stale) breadsticks with soup or salad at lunchtime.
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