What do you do with a perfectly good carcass after you bake a free-range chicken? I hate to throw those pricey little bones away...so I boiled them in my smaller stockpot(it holds a little over a gallon) with a nice little splash of red wine(the acidity draws out all the nourishing stuff from the bones) and a little sip to, ahem, make sure the wine was still good.
After a well-deserved nap with the fussy teething baby, I awoke to the pleasant smell of chicken soup. The only problem was that, when trying to eat gluten-free, there aren't as many quick options for "filler" in the soup. This is important when your big strong husband comes home wanting big, strong food in his bowl.
I had some left-over risotto in the fridge. Not the fancy, followed-a-recipe risotto, but a basics-are-covered simple risotto with a nice amount of Parmesan cheese. The ice-cream scoop was laying on counter (I won't say why) from its use earlier in the day, and so I scooped 3 neat balls of risotto, packed tightly, into my soup bowls, then dumped some frozen peas in the stockpot for a second to simmer with my stock and the sad little straggly amounts of chicken still clinging to the bones(which I removed while talking to the husband who had just walked in the door). I spooned the broth with peas and tiny bits of chicken over the room-temp risotto and placed the steaming bowls on the table...mmmmmmmm. It was instant comfort food, for a song, and I used up some of my leftovers as well!
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