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Cut the chicken from the bone, then roast bones,
skin and meat at 350° for at least 2 hours, until everything is crispy
brown. Drain off any fat from the pan, then throw everything into a soup
pot with BAY LEAVES and
2 quarts water. Simmer 1 hour, strain and put the pot in the fridge overnight.
Separate all of the chicken meat from the bones and skin. Add the meat
back into the soup pot, discard the rest. Overnight, any fat in the stock
will rise to the top and harden. Just peel it off with a spoon and discard
it, (or use it for something else). For quicker soup, you can eliminate
the previous steps, make chicken stock using soup base and chop up raw
chicken to throw in, but the soup won’t taste as good.
1 hour before serving the soup, heat it over
medium heat. Bring 2 quarts of water to a boil in a separate pot. Chop
the stems off the broccoli right up to the florets. Remove about 1 inch
off the bottoms of the stems, then quarter and throw in the pot. Boil
10 minutes. While the stems are cooking, slice the florets into smallish
pieces. Remove the stems from the pot, let cool. When the water returns
to a boil, throw the broccoli florets in and cook for 1 minute. Drain
and rinse with cold water to stop the cooking. Set aside. Once the stems
are cool enough to handle, place in a food processor or blender with a
ladleful of the soup stock. Process until the broccoli is finely pureed.
Pour into the soup, stir well. Heat a large pan over medium heat, add
the butter. When the butter is hot, add the minced onion and garlic, cook,
stirring for 2 minutes. Add the CURRY
POWDER, stir to coat, then add the flour. Cook, stirring, for 3 minutes.
Turn the heat down a bit if the flour starts to brown. Add 1 ladleful
of soup to the pan, stir quickly to blend the flour mixture with the liquid.
Add another ladleful and stir again, then pour back into the soup pot.
Stir well, add ½ tsp. salt, taste and add more salt as desired. Simmer
10 minutes, add the broccoli florets. Simmer another 10 minutes, stir
again and serve, making sure to dip the ladle all the way to the bottom
of the pot, which is where the chicken hangs out.
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