Monday, February 19, 2007

Hmm. Only ten minutes until the soup is on and Flikr is down. I'll have to post about my day off tomorrow, for now:

Rebecca's Chicken Soup

Saute a couple of coarsley chopped onions in the stockpot. Add a whole, rinsed chicken. Let the chicken brown in place for a bit while adding some chopped carrots and parsley stems. Add enough water to just cover the chicken. Add a couple of whole peppercorns and three bay leaves. Bring the mess just to a simmer and simmer for 20 minutes. Take off heat, cover and let sit for 45 minutes. Remove the chicken and bring the liquid back to a simmer. When the chicken is cool enough to handle, pick it apart, shredding the meat. Add the carcass back to the simmering stock. Simmer up to an hour, or as long as you want to wait.

Strain the stock into a bowl. Chop another onion and saute in the now empty stock pot. When soft and beginning to brown, add the strained stock. Add a couple of chopped carrots and potatoes. Simmer for 15 minutes. Add the shredded chicken and some chopped parsley. Season to taste. Cajole your husband into making dumplings.


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