Soliciting recipes. And puns.

[neadods]

I've decided to try to do that one-day cooking thing. With chicken. I've tentatively dubbed it Pollopalooza, but if anybody's got a better pun, let me know.

The general gist is this - take a day and two chickens and end up with a bunch of meals. I've already got recipes for the chicken mushroom frittata and the chicken cassarole. I need recipes for turning two skeletons, two sets of innards, and four wings into broth and then turning said broth into garlic lemon chicken noodle soup. And a chicken risotto recipe wouldn't go amiss either.

Any suggestions?


(Other future plans, for anyone interested, include having signed up for party planning and event planning classes in March and being about to sign up to learn how to knit fingerless mitts in February.)

Comments

[melusinehr.livejournal.com]

I've got the basic Ashkenazi chicken soup and a Sephardic recipe for egg and lemon soup, both from The Book of Jewish Food. Interested in either or both?

[neadods.livejournal.com]

Both!

Chicken Soup (Goldene Yoich)

[melusinehr.livejournal.com]

1 stewing chicken or 1 chicken carcass & 2 packages of giblets (I'm sure two carcasses would be fine!)
1 large onion, quartered
2 carrots cut into fat pieces
1 leek
1 turnip, quartered
2 celery stalks and leaves, cut into large slices
2 sprigs of parsley (optional)
salt & white pepper

Put the chicken into a large pan with 9 cups of water. Bring to a boil and remove any scum. Then add the vegetables, the parsley stems (keep the leaves for garnish), salt, and white pepper. Simmer, covered, on very low heat, for 2 1/2 hours, adding more water as necessary.

If you are using a whole chicken lift it out after 1 hour, remove the meat so as not to overcook it, and keep it moistened with a little broth for a second course. Return the carcass and bones to the pot and continue cooking for another hour or so.

Strain the broth. If you want to remove the fat floating at the top, you can mop it up with paper towels or make the soup a day ahead and keep it covered in the fridge, then skim off the congealed fat with a spoon.

A few minutes before serving, add a handful of fine vermicelli, broken into small pieces in your hand, and simmer until tender. Sprinkle with finely chopped parsley.

Sopa de Huevo y Limon (Egg and Lemon Soup)

[melusinehr.livejournal.com]

1 chicken carcass and some giblets or chicken wings to make the stock
1 large onion, quartered
2 carrots, cut in large pieces
2 celery stalks and leaves, cut in large pieces
a few parsley stalks
salt and pepper
1/2 cup rice
3 large eggs
Juice of 1-2 lemons

Put the chicken carcass and giblets or wings in a pot with the onion, carrots, celery, and parsley stalks. Add 2 3/4 quarts of water and bring to the boil. Remove the scum, add salt and pepper, and simmer, covered, for 1 hour to obtain a rich stock. Strain through a fine sieve and return to the pot. Simmer to reduce the stock to about 2 quarts. Adjust the seasoning.

Add the rice and simmer 20 minutes or until tender. Just before serving, beat the eggs in a bowl, add the lemon juice (the soup should be tart), and beat in a ladleful of stock. Pour this mixture into the soup, which should be barely simmering, and beat constantly until the soup thickens - but do not let it boil or the eggs will curdle. It should be creamy.

She also suggests you can add a pinch of saffron or turmeric for extra color and scent.

Enjoy!!!

Re: Sopa de Huevo y Limon (Egg and Lemon Soup)

[neadods.livejournal.com]

Thank you!