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Pastimes : Where the GIT's are going -- Ignore unavailable to you. Want to Upgrade?

To: Mac Con Ulaidh who wrote (186584)	11/12/2009 10:13:11 AM
From: Alan Smithee	Read Replies (2) \| Respond to of 225578

I cooked a chicken last night in my Ronco Showtime Rotisserie. It was Mmmmm Mmmmm good. I'll need to use the left overs to make stock. I did use some leftover chicken last night and did a quick chicken rice soup. also a first and... I learned that I should follow the recipe on the amt of rice, no matter how puny it looks cause it does turn out to be a lot more and sucks up the broth. I had that experience once but with barley. My beef barley soup ended up more like beef barley stew and a thick one at that.

To: Mac Con Ulaidh who wrote (186584)	11/13/2009 2:24:20 AM
From: KLP	Read Replies (1) \| Respond to of 225578

After years and years, I've finally figured out how to make a decent chicken broth....Lots of bones, some skin, cold water just to cover them, bring to boil, add bit of salt and peppercorns, plus I like fresh rosemary if I have it, otherwise dried, then maybe 1/2 large onion or one whole regular size, 2-3 carrots, and 2-4 stalks celery, including leaves. Boil on med to low heat for a couple of hours. Let stand till next morning if you make it at night. Then reheat just till warm, use sieve to drain the 'fixings' from the broth...toss the fixings. Taste broth. If not quite to your liking, reduce it down a bit....Then add whatever else you're going to for the soup...that doesn't need to take more than an hour, depending what you put into it. I do precook the barley, or rice.. Smithee might have some more tips for us in the soup making business....