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Recently, I cooked chicken soup for the first time. At least, the first time that didn't involve a can and can opener.

Yes, that's a whole chicken in the pot. It's a big pot! After making the chicken stock, I chopped the chicken meat. I blended most into a purée, which I then stirred into the stock, making it thick and creamy. The rest I added back as substantial chicken chunks.

Takes a while to cook, but tasty and with lots of left-overs. This recipe from Apples for Jam is from the monochrome category. Only bright color was from the carrots while cooking.

Comments

( 4 comments — Leave a comment )
okoshun
Apr. 27th, 2012 04:47 am (UTC)
I only eat chicken noodle soup from scratch. My Dad spoiled me as a youth. :)</p>

I normally use leftover bones from a whole roasted chicken or I'll buy backs and necks for the stock.

mmarques
Apr. 28th, 2012 04:05 am (UTC)
I liked how filling the soup was with all the meat in it.
serpentrose
Apr. 27th, 2012 03:34 pm (UTC)
I often make my own soup, using what I call the Peasant Method - which is basically throwing in a bunch of stuff that ought to work well together. It generally turns out to be pretty tasty.

I also make my own stock, and have actually asked for the turkey carcass after christmas dinner. (My mom, who was hosting, would have tossed the bones. I, on the other hand, used it to make stock.)
mmarques
Apr. 28th, 2012 04:04 am (UTC)
Usually, if I cook the Turkey dinner, I don't feel like cooking soup. But, I guess I could freeze the carcass and use it later.
( 4 comments — Leave a comment )
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