Tuesday, 24 June 2008
Ergh, I'm sick, where's the Chicken Soup?
Grandma’s Chicken Soup made by Carrie
The correct and proper way to make the most effective soup follows. I found this method when dying of a cold (today) and needing sustenance, comfort and nourishment and have realised that THIS is the way to do it..... absolutely......
Additive – free chicken stock, 1L
Extra water (boiling) to cover everything in the pan
Two chicken frames
Carrots, cut into large slices – lots
Celery, ditto carrots – lots
Red pepper – one, with the bad bits cut out :o)
Two large onions, roughly sliced
Garlic, barely crushed – lots
Any herb or spice you can find in your cupboard – I used bay leaves (about 6 or so),
cumin seeds, coriander seeds, dried thyme, salt rocks (about 6), black pepper corns (making sure to leave the lid half unscrewed before putting away – this is ESSENTIAL)
Brown the chicken frames in a very large stock pot using light olive oil. Bung in everything else and boil the bejeezus out of it for as long as possible. Stir every so often. Once the chicken frames fall apart, you are well on the way. The idea being to get all the flavour and anti-cold goodies out of everything before throwing it away. But remembering to keep the liquid, that being the essential bit. Yes.
Sit down while the miracles happen inside the stock pot. Drink brandy in hot milk and try not to fall asleep.
Here comes the interesting part.
One whole chicken – skinned (such fun!)
4 carrots, chopped
1 large onion, cut in half and sliced
6 sticks of celery, chopped
6 cloves garlic, squished through a press
1 head of broccoli, chopped into largish pieces
2 sweetcorn thingys, not sure these were a very good idea though – they stay crunchy, so are OK if you like crunchy, omit if not.
Chicken stock – see recipe above
Extra water, plus extra frozen vegetable water from other occasions that you might find in the freezer, plus extra chicken stock that you might find in the cupboard (every bit helps)
Herbs – whatever you fancy and whatever is to hand, the more the merrier (How’s that brandy going down? Top up glass)
Peppercorns – precisely 58 (you’ll see why in a minute)
Brown the skinned chicken in a very large stock pot – preferably another one, if not, you have the pleasure of draining the first stock pot at this point and washing it up before continuing. Remember to keep the liquid and throw everything else away (after you have picked bits out and eaten them because you are so damn hungry. Top up the brandy)
Bung in all the other ingredients apart from the stock and the broccoli, keep that on one side for now. Stir it all around to heat it up etc. Add the garlic using a garlic press (I have a magic one that you don’t need to skin the garlic first – just bung it in and press away – marvellouso).
Very carefully grind in some pepper – have the lid come off at this point and precisely 58 peppercorns fall out into the pot of vegetables and hot chicken. Spend 30 minutes dismantling the vegetables and chicken and picking out all of the peppercorns – I told you this was the fun part! Re-dose yourself with brandy to keep going at this point.
Reassemble the ingredients once again. Add the stock and extra water etc until the chicken and veggies are just covered. Boil the mess until it turns into SOUP as if by magic! When chicken falls off bones, it is cooked. Add the broccoli at this point and gently simmer for another 5 mins.
Dish up and eat as soon as possible as you are probably famished and on your last legs, not to mention tiddley. Go to bed. Take more brandy with you. And a hot water bottle.