Chicken Carcass - Thyme To Make Soup! With Red Lobster Copycat Cheddar Bay Biscuits

The menu was driven by three events: One, I had some chicken parts in the freezer and needed to do a clean out (which is actually kind of negated when you remove chicken parts but add containers of homemade stock); two, we had spent a happy hour strolling through a local Sam's Club, looking at huge things we really didn't need, and buying a few of them, when The Colonel came across a mix for making Red Lobster's Cheddar Bay Biscuits at home; and three, we both were feeling under the weather two days after I made the stock.

I can't remember the last time I was in a Red Lobster. I don't have a high opinion of them, and generally when I go to restaurants, I tend to avoid chains. But the biscuits sounded good, and The Colonel, who is a food romantic when it comes to simple things like freshly baked cookies with milk, homemade soup, and warm biscuits with pretty much everything, waxed eloquently about them, so into (extremely oversized) cart it went.

No es bueno

We were grabbing a hot dog, which is one of the other wonders about warehouse stores, where you can get a Nathan's and a Big Gulp-sized fountain drink for $1.50, when I noticed that the mix called for adding the cheddar cheese, butter and water yourself. That basically makes this purchase 34 ounces of overpriced Bisquick with some herbs and spices. Don't try the "secret recipe" crap on me when you're making me add that many ingredients. I don't make a lot of things from mixes, but when I do, I tend to want to go full convenience and JUST ADD WATER. Otherwise, what's the point of better living through chemistry????

Enter the Interwebs, the Go To for copycat recipes. Found one, and this seemed a good time to try it out. I didn't like the idea of dried Italian seasoning and garlic powder so I went with fresh.

Mangia!

Grandma's Chicken Noodle Soup 

Adapted from Tyler Florence

Ingredients

Noodle Soup:

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, cut diagonally into 1/2-inch-thick slices

2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices

4 fresh thyme sprigs

1 bay leaf
1 tablespoon white miso (optional, but lends a nice depth and savoriness...umami!)

2 quarts chicken stock, recipe follows

8 ounces dried wide egg noodles

1 1/2 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

1 handful fresh flat-leaf parsley, finely chopped

Chicken Stock:

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded (I used a large baggie full of chicken backs and necks from the freezer, the carcass from the Roast Chicken with Lemon, Olives and potatoes, and a large lovely chicken leg quarter - chicken leg and thigh - instead of a whole chicken. This is why I had to supplement the soup recipe with additional chicken)

2 carrots, cut in large chunks

3 celery stalks, cut in large chunks, with leaves

2 large white onions, quartered

1 head of garlic, halved

1/4 bunch fresh thyme

Several sprigs parsley

2 bay leaves

1 teaspoon whole black peppercorns

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, parsley and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

Copycat Red Lobster Cheddar Bay Biscuits

Adapted from Food.com, ThatJodiGirl

2 cups Bisquick baking mix

1⁄2 cup cold water

3⁄4 cup shredded sharp cheddar cheese

1⁄4 cup butter

1 teaspoon each fresh thyme, parsley and oregano, finely chopped

1 clove garlic, minced

Heat oven to 450.

Combine baking mix, water and grated cheese in a bowl. Roll out on a lightly floured surface, until 1 inch thick. Cut biscuits, and place on an ungreased pan. Melt butter and spices together.

Brush the biscuits with the butter and bake for 8 to 10 minutes.