Blimey.. you lot are quick! Well.. not all of you but some of you are 'mighty' fast, we have already received a request for the recipe of Chicken Soup. She is a Protestant but this does not exclude her from being able to make this most wonderful of food 'medicines' and this is one of her recipes.
Chicken Soup.
I Boiling Fowl, of at least 5 lbs in weight.
2 quarts of filtered water.
2 Whole onions peeled and cut into quarters.
3 Large whole carrots peeled.
5 Celery stalks with their green tops.
2 Parsnip roots, washed and cut into quarters.
4 Sprigs of fresh parsley.
3 Sprigs of fresh dill.
2 tsps of salt.
1/2 tsp of pepper.
How to make it:
Wash your chicken in cold water and place it into a deep stock pot.
Add the cold water and all of the ingredients.
Bring to the boil.
Put a lid on the pot.
Turn the heat down and simmer on a low heat for 20 minutes.
Turn off the heat and remove the chicken from the stock.
Strip the meat from the chicken carcass and put aside.
Put the carcass back into the stock and allow to simmer for a further 2 hours.
Strain the soup and chill.
Skim off the fat that has risen to the top of the chilled soup.
Shred the poached chicken meat.
Dd the meat and gently reheat the soup for at leat five minutes.
Serve with some noodles.
Adjust the seasoning to taste.
If you want to, you could add a few chilli flakes or some Louisiana Hot Sauce, they'll clear your sinuses out, that's for sure! Don't bother with complicated food when it's cold, you need protein, vegetables and lots of fruit for your vitamin C.
So eat your soups, Split Pea with Ham is one of our favourites at this time of year, yes, it's great if you can get a Ham bone but don't not make it just because you haven't got a bone. Buy a small piece of boiling gammon and make it with that or even a couple of Chorizo Sausages.
NOW, THAT WOULD BE WONDERFUL!
Any vegetables that look a 'bit sad' get thrown into the bottom of our chilly larder and when we've got enough, they go into the big stock pot with garlic, some herbs and spices, she boils them up, runs them through an old fashioned Mouli that she's had for more years than she can remember and with some grated cheese and a slice of bread, they become a nutricious and warming dish.
There's nothing stopping you putting some into a thermos and taking it to work with you. Miss Betty and she ate many a hot bowl of soup whilst working in the shop, sometimes, for a treat, they would spend £1.00 and get a bag of glorious chips from the Chippy in Elizabeth Street. But that was a BIG treat and it didn't happen every week.
Those two certainly knew how to make a penny squeak.. they were very frugal! It made them laugh as they did the lighting for all manner of different folk and for the Royal Household. Yes, they carried the Royal Warrant and did all HM The Queen and HM The Queen Mother's homes and rewired for the local dustmen who would bring all sorts of amazing lamps into the shop that they had been told "were rubbish".
None so daft as folk..
Anyway, we have had supper. The carcasses are on the back ring of the stove on a very slow simmer, this is the way to break down bones and get the good stuff out. The meat has all been stripped off and is in the chilly larder, we'll eat well this week.
Pay attention to what you eat, it's not something to fill your tumtum.. it's your fuel and you need the best to help you in cold weather to keep you healthy.. and full of Chirp.
GeeGee Parrot.
February 16th, 2016.
Chicken Soup.
I Boiling Fowl, of at least 5 lbs in weight.
2 quarts of filtered water.
2 Whole onions peeled and cut into quarters.
3 Large whole carrots peeled.
5 Celery stalks with their green tops.
2 Parsnip roots, washed and cut into quarters.
4 Sprigs of fresh parsley.
3 Sprigs of fresh dill.
2 tsps of salt.
1/2 tsp of pepper.
How to make it:
Wash your chicken in cold water and place it into a deep stock pot.
Add the cold water and all of the ingredients.
Bring to the boil.
Put a lid on the pot.
Turn the heat down and simmer on a low heat for 20 minutes.
Turn off the heat and remove the chicken from the stock.
Strip the meat from the chicken carcass and put aside.
Put the carcass back into the stock and allow to simmer for a further 2 hours.
Strain the soup and chill.
Skim off the fat that has risen to the top of the chilled soup.
Shred the poached chicken meat.
Dd the meat and gently reheat the soup for at leat five minutes.
Serve with some noodles.
Adjust the seasoning to taste.
If you want to, you could add a few chilli flakes or some Louisiana Hot Sauce, they'll clear your sinuses out, that's for sure! Don't bother with complicated food when it's cold, you need protein, vegetables and lots of fruit for your vitamin C.
So eat your soups, Split Pea with Ham is one of our favourites at this time of year, yes, it's great if you can get a Ham bone but don't not make it just because you haven't got a bone. Buy a small piece of boiling gammon and make it with that or even a couple of Chorizo Sausages.
NOW, THAT WOULD BE WONDERFUL!
Any vegetables that look a 'bit sad' get thrown into the bottom of our chilly larder and when we've got enough, they go into the big stock pot with garlic, some herbs and spices, she boils them up, runs them through an old fashioned Mouli that she's had for more years than she can remember and with some grated cheese and a slice of bread, they become a nutricious and warming dish.
There's nothing stopping you putting some into a thermos and taking it to work with you. Miss Betty and she ate many a hot bowl of soup whilst working in the shop, sometimes, for a treat, they would spend £1.00 and get a bag of glorious chips from the Chippy in Elizabeth Street. But that was a BIG treat and it didn't happen every week.
Those two certainly knew how to make a penny squeak.. they were very frugal! It made them laugh as they did the lighting for all manner of different folk and for the Royal Household. Yes, they carried the Royal Warrant and did all HM The Queen and HM The Queen Mother's homes and rewired for the local dustmen who would bring all sorts of amazing lamps into the shop that they had been told "were rubbish".
None so daft as folk..
Anyway, we have had supper. The carcasses are on the back ring of the stove on a very slow simmer, this is the way to break down bones and get the good stuff out. The meat has all been stripped off and is in the chilly larder, we'll eat well this week.
Pay attention to what you eat, it's not something to fill your tumtum.. it's your fuel and you need the best to help you in cold weather to keep you healthy.. and full of Chirp.
GeeGee Parrot.
February 16th, 2016.
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