Me mum's unavailable at the moment and I'm craving a good winter soup. I looked online for good recipes and seeing prunes, butter, and other assorted ingredients I'm not used to, I was wondering if perhaps someone could provide a recipe that's more similar to my Mother's (Scottish immigrant to the American South)?
― ┌∩┐(◕_◕)┌∩┐ (Steve Shasta), Tuesday, 12 January 2010 04:56 (fourteen years ago) link
Okay, this is what I've done:
+ slow cooked 2 whole chickens
+ remove chickens (drain juice for stock #2)
+ removed meat from skin, neck, back, giblets, cartilage, bones
+ shredded meat by hand, then squeezed some lemon/lime juice on top, covered, set in fridge
+ tossed skin, neck, back, giblets, cartilage, bones into stock pot with water and salt (stock #1)
+ took 4 big leeks and chopped off the dark green tops and threw those in stock pot, keeping leek bottoms separate (stock #1)
+ simmered stock pot overnight, strained stock from solids in the morning and throw in the refrigerator. (stock #1)
to do when i get home:
- skim fat off stock #1
- heat stock #1 on stove top, bring to boil
- rinse rice and barley then cook in soup
- once rice is al dente, take down to simmer
- add leeks, barley and stock #2 to stock #1
- season soup with thyme and parsley
- add shredded chicken until warm
- serve
― ┌∩┐(◕_◕)┌∩┐ (Steve Shasta), Wednesday, 13 January 2010 00:08 (fourteen years ago) link