[Sca-cooks] Dayboard for 100 help needed ASAP

[jenne at fiedlerfamily.net]

> I would love the chicken soup recipe.

Hen in Broth (redacted from a recipe in 10,000 eggs)
Redaction:


5 lbs chicken parts (we used thighs for the first batch, and if you are
not going to remove the chicken from the bones, they make a nice neat
package), skinned
Enough good Chicken stock/broth to cover (about 2 large cans of College
Inn Broth)
2-3 onions, chopped fine
1 bunch parsley, leaves only, chopped fine.
15-20 cloves
2-3 whole maces, or 1/2 to 3/4 tsp ground
4-5 strands saffron
1  to 1.5 cup white wine
1/4 c. vinegar
1/4 c. bread crumbs
1/2 tsp ground ginger
Pepper and salt

Put the chicken parts in a stockpot and add the stock. Bring to a boil.
Wait for the chicken fat to come to the top and coalesce; skim off chicken
fat. Add onions, parsley, saffron, mace, cloves, and wine. Simmer until
chicken is cooked (at least 1 1/2 to 2 hours). Broth should taste
agreeably of spices and have a 'bite' to it-- season with a little pepper
and salt to bring out the flavor. At this point, you can pull out the
chicken pieces, strip off the meat, and return the meat to the broth if
you wish; you can also choose to leave the chicken pieces whole. Soak
bread crumbs in vinegar, then add the mixture to the soup. Right before
serving, add the ground ginger.

>It looks like it is going to be cold
> and cloudy that day.  I would like to do a meat not in a soup, is pot roast
> period?

Just do roast beef- slice it up about 1/4" thick and into finger
length/width chunks. If you want to be documentable, use this recipe from
Sabrina Welserin (the quantities are for a feast for 200):

152 To make a good roast
Take veal or a sirloin of beef, lay it overnight in wine, afterwards stick
it on a spit. Put it then in a pot. Put good broth therein, onions, wine,
spices, pepper, ginger and cloves  and let it cook therein. Do not over
salt it.

Roast-- 1/4 lb per person-- 35-40 lbs
Burgundy wine (1 gallon)
2 gallon zip lock bags for marinating in
Beef Broth (concentrate)
Whole cloves
Ginger (powdered or grated)
Pepper
Nutmeg?

   1. Day before: chop onions, marinate roasts in wine, chop ginger (if we
have fresh)
   2. Reconstitute beef broth if necessary
   3. Mix onions, ginger, cloves, pepper with beef broth
   4. Place roasts in pans and pour broth mixture over them.
   5. Roast for about 5 minutes a pound at 450
   6. Reduce heat to 325, turn roasts, add broth if necessary
   7. Roast for another 5 to 7 minutes a pound



-- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net
"The art of losing isn't hard to master;/so many things seem filled with
the intent/to be lost that their loss is no disaster.
Lose something every day. Accept the fluster/of lost door keys, the hour
badly spent." -- "One Art", Elizabeth Bishop