Soliciting recipes. And puns.
Jan. 26th, 2012 08:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
neadodsI'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.)
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.)
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Chicken Soup (Goldene Yoich)
Date: 2012-01-27 03:27 am (UTC)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.