There is a pot of chicken stock bubbling away on the stove. I made it the real way and not the prissy way. This morning I put a whole, real chicken in that pot with some onions and carrots and let it stay there on low until tonight. I've never done that before -- for reasons you don't want to know about -- so I was brave today.
Tomorrow I will finish the soup with vegetables and herbs, and hopefully it will be the best pot of chicken soup we've ever had. We need it. E and I seem to need some extra immune boosting right now because we're extra tired. D -- so far -- is doing okay.
sometimes I think the making of chicken soup is even more satisfying than the soup itself!
Posted by: Account Deleted | October 13, 2009 at 05:25 AM
I've always been sort of intimidated by the idea of making stock from scratch... don't know why. Now, you make me think I want to go get a chicken out of the freezer...
:-)
Posted by: Stephanie | October 13, 2009 at 08:35 AM
I just sent you my family recipe for chicken soup. We cook it at least once a week and it isn't difficult. From start to finish, it will take you less than 2 hours. It becomes a rich broth that never tastes plain or watery and you will love it and never be able to eat chicken soup from another source again.
And the day after soup day, I use the remaining chicken to make a wonderful Greek chicken dish.
Two amazing meals for less than $20.
Posted by: Venera | October 30, 2009 at 04:21 PM
Venera, would you like me to post your wonderful recipe here? Or would you like me to email it to anyone who inquires directly for it? Or would you like me to give hints about what I absolutely did wrong and how you might improve upon my disaster?
As I said in my email message to you, I want to make chicken soup every week from October until the end of April, and I want *everyone* in my family (extended, too) to eat it with pleasure.
Posted by: growingcurious | October 30, 2009 at 05:45 PM