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| Author |
Message |
| 12 new of 23 responses total. |
slynne
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response 12 of 23:
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May 28 03:06 UTC 2003 |
My grandmother has a great trick for chicken soup. she puts in the
fridge overnight. all the fat rises to the top and she just skims it
off.
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jep
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response 13 of 23:
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May 28 13:27 UTC 2003 |
re resp:11: Heh. I hope none of you have been where I am, exactly.
Most people learn to cook as kids! But I do appreciate the nice
offer! It's a great idea for another item, and I will enter it if
there's not already one out there.
My son hasn't tried this batch of chicken soup, and won't; we're going
on vacation for a few days. I've frozen what's left, and reserved it
for taking to work, but will make it again, definitely.
re resp:12: Does your grandmother make the soup, put it in the
refrigerator, and then skim the soup, or cook the chicken, put that in
the refrigerator, skim it, and then make the soup?
Got any tips for separating the chicken from the bone and gunk
quickly? It appears to me this is just one of those things that takes
time and patience.
I am more likely to have patience for something if I expect it to work
out. I have little confidence in my cooking ability and so I probably
zip through things. This in turn justifies my lack of confidence in my
cooking. I can spend hour after hour sitting on the floor with
computer parts strewn about, testing and re-testing components that
might not be working, because computers make sense to me. People are
weird, and I have just affirmed part of my humanity.
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slynne
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response 14 of 23:
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May 28 17:41 UTC 2003 |
She takes a raw chicken and boils it all day on a low heat with
carrots, celery and some boullion. Then she takes out the boiled
chicken, veggies, etc out of the pot and sets them aside and *then*
puts the pot into the fridge. I think she debones the chicken after
letting it cool for a while. Since the chicken has been boiling all
day, it comes off the bone really easily. (I use a crock pot so it can
cook while I am at work).
Anyhow, after leaving the broth in the fridge all night she skims the
fat off. If she wants clear broth, she runs it through a cheese cloth.
If she wants a more substantial soup, she puts the chicken, carrots and
celery back in and serves it with macaroni noodles.
Her other trick and one I have never been able to really get in the
habit of doing was to make huge batches of the stuff. Then, she would
freeze some of it and would serve the rest over several days. She
*always* seemed to have some on hand. When I was sick as a kid, my mom
would sometimes drop me off at her house without a lot of notice and
she would have chicken soup ready!
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jep
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response 15 of 23:
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Jun 2 16:24 UTC 2003 |
My mother makes vast quantities of soup, and freezes them in pint
containers. My dad eats soup for lunch every day. But they have a big
deep freezer. I have a modest-sized freezer over my refrigerator. I
can still probably apply the same principle on a smaller scale.
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slynne
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response 16 of 23:
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Jun 3 03:59 UTC 2003 |
I always plan to but seldom get around to it.
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mary
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response 17 of 23:
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Jan 5 14:45 UTC 2007 |
I made a variation of chicken soup the other day from a recipe off
Epicurious. It's a quickie and uses frozen cooked meatballs, canned broth
and fresh veggies. It was quick and tasty.
http://www.epicurious.com/cooking/healthy/recipes/recipes/233804
Is it still chicken soup if you use beef and pork meatballs? What would
Martha say? ;-)
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tod
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response 18 of 23:
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Jan 5 15:15 UTC 2007 |
re #17
Actually, once you add pork to veggies in a soup then it becomes either Brodo
di Porco or Ciorba de Porcul
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edina
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response 19 of 23:
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Jan 5 15:23 UTC 2007 |
Re 17 I *love* stuff like this because A) it's easy, B) it's nearly
homemade and C) it's *good*!
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dtk
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response 20 of 23:
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Dec 25 20:44 UTC 2013 |
The traditional recipe for penecillin:
Chop onion and celery in a 3:2 ratio. Put into a pot
Cut disks of carrots and parsnips in a 2:1 ratio. Put also in the pot
Put cut up chickens on top of the vegetables
Add garlic, both powder and crush
Cover with water.
Sprinkle with black pepper.
Bring to a boil, then lower to a simmer and cook until the firmest vegetable
(either the carrots or the parsnips) are spoon-soft.
Raise to medium heat
Add wide egg noodles and parsley
Cook for 6 - 8 minutes
Remove from heat, serve.
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denise
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response 21 of 23:
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Jan 17 03:17 UTC 2014 |
Sounds good! I'll have to give it a try sometime, minus the parsnips.
How much chicken and vegetables do you use to get a good flavored broth
[since I didn't see any chicken broth or boullion [sp?] listed]. And
with the water, do you add just enough to cover the solids or maybe 2-3"
above?
I made some chicken soup recently but it came out too salty so as I take
some out of the freezer, I'll try diluting it down.
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dtk
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response 22 of 23:
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Jan 23 04:01 UTC 2014 |
You don't need boullion. The cut up chicken needs to be more by volume than
the veggies, but not by much. Vary the amounts until the taste and colors are
right.
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denise
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response 23 of 23:
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Jan 25 21:29 UTC 2014 |
Ok; will try again sometime soon.
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