NO TOSSING OF MY CHICKEN BACK PARTS ##CHICKEN BACK SOUP WITH CORN/PUMPKIN

When it comes to utilizing a whole chicken, I’m first in line. Nothing goes to waste for yours truly. So, I had previously made chicken dishes from the dark and white portions. As a matter of fact, it was just a couple of days ago I had the left-overs of a super delicious curried chicken dish. Oh, I’m still salivating in that goodness.

I love the necks and back bones of the dear bird. I do think they make the most aromatic and tasty soups, gravies and broths. Frankly, I prefer to use these parts when I cook a  chicken soup. Originally, I had a chicken broth in mind; however, when I went shopping, I couldn’t help myself after spotting those corns on the cob. I decided to make a chicken back soup consisting of corn on the cob. Corns are plentiful on the market. And I fetched five of the yellow/golden wonders for $1.50.

Already, I had all the other ingredients:

  • Pumpkin (squash)
  • Celery
  • Carrots
  • Onion
  • Parsley
  • Thyme
  • Scallion
  • Bouillon cube (veggie flavor)
  • Chicken noodle soup mix
  • Scotch bonnet pepper

It was going to be a back to basic sort of dish. You see, over the years, I’ve devoured several chicken back soups; so I knew exactly my plan of action.

SOME OF THE VEGETABLE INGREDIENTS FOR CHICKEN BACK SOUP
SOME OF THE VEGGIE INGREDIENTS FOR CHICKEN BACK SOUP

Method:

  1. The skin and excess fatty parts were removed from chicken back parts. Then they were scalded with boiling water for a few minutes, drained and set aside.
  2. In a sturdy stock pot, a drizzle of olive oil was added. To that, diced carrots, onions, celery and bell pepper were added. Chicken parts were then added along with a seasoning of salt, black pepper, and crushed garlic.
  3. All ingredients were blended for approximately five minutes. Then roughly chopped pumpkin pieces were added along with thyme, bouillon cube,crushed pimento (all spice) and chopped pieces of corn on the cob.
  4. Cold tap water was then added to cover all the ingredients under low to medium heat with lid on.
  5. When pumpkin pieces were tender, these were removed and crushed with fork. Crushed pumpkin was added back to pot.
  6. After tasting, extra seasonings were added along with chicken noodle powder mix.
  7. This simmered under low heat until soup acquired the preferred consistency.
  8. Chopped scallion,parsley and scotch bonnet pepper were used to garnish.

My chicken back soup was chock full of amazing flavors. The corn was sweet and still possessed its crispness. I didn’t evade my chicken back bones. I removed the pieces of flesh and sucked on the bones. The scotch bonnet pepper was visible but not overpowering. All the aromatic flavors became one. It warmed my palate and stomach in a beautiful way. Moreover, it brought back childhood memories of when things were simple and foods were wholesome.

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