Chicken bones, mostly thigh bones, saved for months frozen from previous chickens. These are the bones usually discarded cleared from the plate after a meal. The bones still have a lot of nutrients in them and flavor too, we humans of the Earth find it unacceptably disrespectful to the chicken that gave its life for this purpose for any portion to be carelessly wasted.
The bones are broken open to expose the marrow and roasted in a single layer to build layers of flavor by complicated Maillard reactions and intensify them before adding water and vegetables, a lot of celery this time, onion and garlic. Pressure cooked to speed the process. The whole thing under 45 minutes from beginning to end including noodles.
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The noodles are 15% black bean powder, 15% corn meal, 15% semolina flour, 55% a/p flour. Four powders. These are estimates.
So it goes, one extra large egg, one egg shell of water, a little black bean powder, a little corn meal, a little semolina, mostly a/p flour. The dough is combined and left for 20 minutes.
The noodles are not soba, but similar, and very good.
1 comment:
I love soup.
That combination, however, is unfamiliar to me.
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