Tuesday, March 03, 2009

Damn glad I know how to cook, right around now



Normally, I don't care for soup. When I'm sick, however, I crave my homemade chicken soup (and little else). So, since I've taken the day off for feeling like crap, I thought I'd put the chicken I roasted on the weekend to good use. Also, as an exercise in showing the world how anal I am with my food, I'm showing you, in braces, all of the items with which I was extra finicky about what I did.

Stock:
  • back and wings of a whole, roasted chicken {it was roasted on a bed of garlic, onion and sweet potato, had an olive oil and salt rub and finally had lemon juice poured over it}, plus the bones from the breast and leg meat

  • {filtered} water, enough to submerge the chicken carcass in

  • bouillon cube, optional {I used one Harvest Sun Organic Herbal Bouillon Cube this time}

  • saffron, optional


Soup Ingredients:
  • Chicken leg meat, plus whatever gets picked off of the carcass once the stock has been made and set aside

  • one whole onion, diced {I would've preferred a yellow onion to the Spanish onion I had on-hand}

  • one head of {organic} garlic, diced

  • about one head of {organic} celery, chopped

  • about 1/2 lb. of {organic} carrots, chopped

  • one package {organic — whatever that means in this case} mushrooms, cleaned and sliced

  • one whole {organic} tomato, chopped

  • {sea} salt and {fresh cracked black} pepper, to taste


Absent 'cause I'm an idiot — but which will be present once Matt brings it home on his way from work:
  • ginger root, peeled and grated

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2 Comments:

At Tue Mar 03, 04:14:00 pm GMT-5, Blogger MiraFabulous said...

mmmmmm
sounds yummy!

I LOVE soup - almost all year round.

Feel better!

 
At Tue Mar 10, 12:09:00 am GMT-4, Anonymous Wanda said...

It looks goooood!!!!!!!!!!!! :)
Hope you're feeling better, if you haven't 'mended' yet.

 

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