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Politics : Right Wing Extremist Thread -- Ignore unavailable to you. Want to Upgrade?

To: haqihana who wrote (3150)	1/23/2001 10:27:24 AM
From: Ilaine	Read Replies (1) \| Respond to of 59480

Haqi - here is an easy recipe for very excellent chicken soup. Buy a whole chicken already cut up into parts. Also, buy four cans of Swanson's chicken broth or one of those aseptic cartons - two quarts total. Also, from the salad bar, buy some chopped celery, shredded carrot and cut up onion, about a cup of each, and you can mix them up in the salad container. Open the bag of chicken in the sink - clean the sink first. Rinse all the chicken parts and pull off the big fat globs with your fingers, and throw them away unless you have a lot of dogs. A little bit is good for a dog, but all of it isn't good for one dog. I give the innards to the dog, too. Heat a dutch oven to medium high, pour in a couple of tablespoons oil, and brown the chicken parts in the oil, just enough to get rid of the raw look. Put in the backs, too, and don't take off the skin, it has a lot of flavor. When the breasts are browned, remove the breasts and put them aside for later. Turn down the heat to medium low, and pour the chicken broth into the pot over the chicken pieces. There should be enough liquid to cover everything and have room to spare for the breasts and veggies you will add later. If not, put in a cup or two of water and some chicken bouillon if you have it. The goal is to make double strength chicken broth. Add a teaspoon of salt and pepper to taste - I usually throw in a tablespoon of peppercorns, but I like pepper. Maybe a bay leaf. Put the lid on. Simmer for 40 minutes. Check one of the thighs - when they still look a little bit raw, put the vegetables and the breasts in, stir around to make sure they are covered, put in a half teaspoon thyme or some chicken seasoning, and put the lid back on. Should be done in another 20 minutes. It's done when the breasts and thighs are done. Taste and correct the seasoning. The broth is all that a sick person needs. Just put a ladle or a cup into the pot and scoop some broth out and serve. If the sick person is feeling better, you can boil some noodles separately and add them to the broth and also some shredded breast meat. To finish the soup, put a collander in a big bowl or a pot, and pour the contents of the dutch oven into the collander and strain the meat from the broth. The broth can be stored in a big Tupperware container, and then when the meat is cool pick through it and pull the meat free from the skin and bones and put it into the container, too. If you chill this, the fat will rise to the top and you can scrape it off.