Post by feather on Jul 8, 2017 19:47:51 GMT
Wishing for a cold night where soup will taste good during all this hot weather.
Chicken soup
1 large chicken in 1 gallon of water (or some soup stock you might have frozen or canned).
Cook until it is done to over done.
Remove the chicken and let cool.
Take the meat off the bones, remove the skin, put the skin and bones in a container to freeze to make into stock another night. Label it.
Meat from one chicken.
Liquid from cooking the chicken.
1/4 cup dried celery (or fresh if you have it)
1 lb carrots sliced small
1 cup of diced onion
salt
pepper
2 T. Thyme (or fresh)
1 T. oregano (or fresh)
1/2 t. dried garlic (or fresh)
Cook until the vegetables are done.
Make the spaetzle (I make these different but similar, every time)
2 cups of all purpose flour
3 eggs
1 t. baking powder
1/2 t. rosemary
1/4 t. nutmeg
salt
mix and mix and add cold water until you have something thinner than dough and thicker than pancake batter.
Using two forks or a spaetzle maker, or anything that will send the batter into the soup in smaller bits. Cook at a simmer for 1 hour, use a cover if you have one.
Time to eat. Taste the broth. Add 1/4 cup lemon juice to brighten the flavor, add salt to give balance and until it tastes good to you.
Very satisfying.
To make stock from the frozen skin and bones, thaw in a 9x13 pan, bake until browning, put in 2 quarts of water, simmer until the flavor comes out, strain. That is how I make stock when I have time. I keep stock in 2 quart containers in the freezer for cooking soup or rice or anything that needs an extra dose of flavor.
Chicken soup
1 large chicken in 1 gallon of water (or some soup stock you might have frozen or canned).
Cook until it is done to over done.
Remove the chicken and let cool.
Take the meat off the bones, remove the skin, put the skin and bones in a container to freeze to make into stock another night. Label it.
Meat from one chicken.
Liquid from cooking the chicken.
1/4 cup dried celery (or fresh if you have it)
1 lb carrots sliced small
1 cup of diced onion
salt
pepper
2 T. Thyme (or fresh)
1 T. oregano (or fresh)
1/2 t. dried garlic (or fresh)
Cook until the vegetables are done.
Make the spaetzle (I make these different but similar, every time)
2 cups of all purpose flour
3 eggs
1 t. baking powder
1/2 t. rosemary
1/4 t. nutmeg
salt
mix and mix and add cold water until you have something thinner than dough and thicker than pancake batter.
Using two forks or a spaetzle maker, or anything that will send the batter into the soup in smaller bits. Cook at a simmer for 1 hour, use a cover if you have one.
Time to eat. Taste the broth. Add 1/4 cup lemon juice to brighten the flavor, add salt to give balance and until it tastes good to you.
Very satisfying.
To make stock from the frozen skin and bones, thaw in a 9x13 pan, bake until browning, put in 2 quarts of water, simmer until the flavor comes out, strain. That is how I make stock when I have time. I keep stock in 2 quart containers in the freezer for cooking soup or rice or anything that needs an extra dose of flavor.
