SC - Chicken soup challenge
Karen O
kareno at lewistown.net
Thu Oct 5 15:44:00 PDT 2000
This is a multi-part message in MIME format.
- ------=_NextPart_000_00C2_01C02EEB.7669A080
Content-Type: text/plain;
charset="iso-8859-1"
Content-Transfer-Encoding: quoted-printable
Puck, the Gentle Soul, sniffled from his Deathbed:
I told him you roast chicken bones, boil them for about a day with =
onions, garlic, basil and thyme. Strain off the broth, chill it, skim =
the fat and you have chicken stock. To turn this into chicken soup, add =
to the stock a dash of champagne, basil, parsley, garlic, salt, pepper, =
oregano, thyme, one tenth of a pinch of sage, a bit of lemon juice, =
diced carrots, shallots and celery, and of course, chunks of chicken, =
simmer until all is well cooked, about three hours, then chill IN AN =
OPEN CONTAINER (the best chicken soup I ever made went sour by putting =
it in the fridge overnight covered) overnight or so to let everthing =
meld and, violins! you have chicken soup. SOOOOOoooooo.... What's =
everybody's favorite chicken soup recipe, why, and are there period =
recipes?
sniffle...snuffle...hiccup<
Personally, I roast a chicken, eat what I want, then throw the =
bones, skins, and what's left of meat into the crockpot with some celery =
(leaves too) onions, garlic, carrots and a bay leaf. let that simmer =
overnight. the next day, strain off the liquid, maybe pick out the =
better parts of the meat left & discard the rest. That's the stock. =
Sometimes I reduce that further for future use, sometimes I start from =
there for soup. =20
Caointiarn
- ------=_NextPart_000_00C2_01C02EEB.7669A080
Content-Type: text/html;
charset="iso-8859-1"
Content-Transfer-Encoding: quoted-printable
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
<HTML><HEAD>
<META content=3D"text/html; charset=3Diso-8859-1" =
http-equiv=3DContent-Type>
<META content=3D"MSHTML 5.00.2919.6307" name=3DGENERATOR>
<STYLE></STYLE>
</HEAD>
<BODY bgColor=3D#b8b8b8>
<DIV> </DIV>
<BLOCKQUOTE=20
style=3D"BORDER-LEFT: #000000 2px solid; MARGIN-LEFT: 5px; MARGIN-RIGHT: =
0px; PADDING-LEFT: 5px; PADDING-RIGHT: 0px">
<DIV><FONT face=3DArial size=3D2>Puck, the Gentle Soul, =
sniffled from=20
his Deathbed:</FONT></DIV>
<DIV><FONT face=3DArial size=3D2></FONT> </DIV>
<DIV><FONT face=3DArial size=3D2>I told him you roast chicken bones, =
boil them for=20
about a day with onions, garlic, basil and thyme. Strain off the =
broth,=20
chill it, skim the fat and you have chicken stock. To turn this =
into=20
chicken soup, add to the stock a dash of champagne, basil, parsley, =
garlic,=20
salt, pepper, oregano, thyme, one tenth of a pinch of sage, a bit of =
lemon=20
juice, diced carrots, shallots and celery, and of course, chunks of =
chicken,=20
simmer until all is well cooked, about three hours, then chill IN AN =
OPEN=20
CONTAINER (the best chicken soup I ever made went sour by putting it =
in the=20
fridge overnight covered) overnight or so to let everthing meld and,=20
violins! you have chicken soup. </FONT><FONT face=3DArial=20
size=3D2>SOOOOOoooooo.... What's everybody's favorite chicken soup =
recipe, why,=20
and are there period recipes?</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial =
size=3D2>sniffle...snuffle...hiccup<</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3D"Book Antiqua">Personally, I roast a =
chicken, eat=20
what I want, then throw the bones, skins, and what's left of =
meat into=20
the crockpot with some celery (leaves too) onions, garlic, =
carrots and a=20
bay leaf. let that simmer overnight. the next=20
day, strain off the liquid, maybe pick out the =
better=20
parts of the meat left & discard the rest. That's the=20
stock. Sometimes I reduce that further for future use, =
sometimes I=20
start from there for soup. </FONT></DIV>
<DIV> </DIV>
<DIV><FONT=20
face=3D"Book Antiqua">Caointiarn</FONT></DIV></BLOCKQUOTE></BODY></HTML>
- ------=_NextPart_000_00C2_01C02EEB.7669A080--
More information about the Sca-cooks
mailing list