Over medium-high heat in a large pot, heat the oil until shimmering, then add the garlic, onion, celery, carrot, chili peppers, thyme, and bay leaves. In a pre-heated oven set at 375 degrees Fahrenheit, roast chicken feet and chicken bones until well caramelized and golden brown (about 45 minutes). Las Colinas Country Club’s Famous Chicken Tortilla Soupģ-4 six-inch corn tortillas, cut into thin strips “I never thought a soup could have so much influence at a country club,” he says. When done right, the ensuing soup is a crowd-pleaser - something that Chef Testi has learned firsthand over the past year. If you just throw everything in a pot with water you’re not going to get the same result.” “It’s imperative that you roast the chicken feet and bones almost until they burn, and you need to sauté the vegetables as hard and as heavy as you can to draw out all of that flavor. If you’re going to undertake the process at home, there’s one piece of advice that Chef Testi says is critical to success. “It’s a rich and hearty soup but the flavors are still light and refreshing,” he explains, “so it works in the summer, as well.” The finished product (recipe below), is a soup that, according to Testi, has proven to be a year-round hit. Fortunately, Chef Testi was born and raised in southern California, so he brought a familiarity of Tex-Mex cuisine with him when he began working at Las Colinas. ![]() It took the chef two to three weeks of research and development to dial in the requisite flavors that the soup should have. Food The secret to making perfect chicken soup, according to a golf-club chef By:
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