I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Wednesday, January 31, 2007

Feeding my Cold

Stock or Broth:
6 lbs chicken(thighs, backs, wings, you decide)
half head garlic (unpeeled)
1 lg onion, peeled, cut into fourths
6-8 celery stalks, cut into fourths + leaves
salt to taste
1 bunch parsley
Put chicken parts in stockpot and add water to cover, bring to a simmer, skimming all the while. When scum ceases add remaining ingredients. Bring back to a simmer. Leave partially covered. Simmer for 2-3 hours. Strain broth through washed cheese cloth, discard all other ingredients( remove whatever chicken meat you can from the bones and reserve for the soup). Put broth in refrigerator after cooled and let broth harden on the top. Remove fat from top and discard. Reserve broth for soup.
2+ quarts broth
2 celery stalks thinly sliced
2 large carrots thinly sliced
2 bunches green onions thinly sliced
simmer until vegetables are tender and flavorful
add 2 cups cooked chicken (bite sized pieces) and continue simmering until chicken is warmed

To make this a heartier soup add some pasta (no more than a cup), I really like using D’italini (little tubes)

No comments: