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This is what we call a soup night..
Nov. 17th, 2007 06:09 pmIt's a cold one out there, folks. Winter's on its way. So, tonight, I am following in the footsteps of my icon over there and making some chicken soup. I had a bunch of veggies from Boston Organics that I thought would go well in soup: turnips, carrots, kale (which I may or may not add), and I also had some onion and celery. I bought a half chicken from McKinnon's. I decided this was going to be a serious, slow soup--not the faster, cheater's soups I usually make with skinless, boneless chicken parts and a broth made from Better Than Bouillon (which is very good broth, but not quite right tonight). I had a very big brunch today, so I am not so hungry that I can't wait for it.
Now, I will admit: this is not a heavily researched, painstakingly correct Proper Soup. I have no chicken necks or giblets or feet, alas. What I have done, however, is cut the chicken into drumstick, thigh, wing, and breast. This was done somewhat messily, but with care, and I am getting a bit better at taking apart a raw bird. I need to get better at cutting the breast and rib meat away from the ribs. So the bones and skin and meat of this half-bird are now in a stock pot with water, simmering at a "smile". I have skimmed away foam, and foam has stopped rising to the surface. I have added two carrots, cut in thirds, some whole small stalks of celery (with leaves) and some fresh rosemary and sage I grew myself. In about twenty minutes, half an hour, I will add in the chopped veggies I have prepared. These will not be as cooked-out as the pot veggies, which are just in there to flavour the broth. I will add salt and pepper to taste. Noodles, while a possibility at some point in there, are not yet a certainty. Should they become a certainty, I have a lot of nice yolk-free egg noodles, big wide ones, waiting in the pantry.
I am quite content to be spending my evening this way. It may sound dull to some, but it's homey and pleasant for me. My brunch-and-a-movie date earlier today was delightful, and because I had that, I am happy to be here with cats and a simmering, fragrant pot for company. There may even be knitting later, because it's that kind of night, and winter's on its way.
Now, I will admit: this is not a heavily researched, painstakingly correct Proper Soup. I have no chicken necks or giblets or feet, alas. What I have done, however, is cut the chicken into drumstick, thigh, wing, and breast. This was done somewhat messily, but with care, and I am getting a bit better at taking apart a raw bird. I need to get better at cutting the breast and rib meat away from the ribs. So the bones and skin and meat of this half-bird are now in a stock pot with water, simmering at a "smile". I have skimmed away foam, and foam has stopped rising to the surface. I have added two carrots, cut in thirds, some whole small stalks of celery (with leaves) and some fresh rosemary and sage I grew myself. In about twenty minutes, half an hour, I will add in the chopped veggies I have prepared. These will not be as cooked-out as the pot veggies, which are just in there to flavour the broth. I will add salt and pepper to taste. Noodles, while a possibility at some point in there, are not yet a certainty. Should they become a certainty, I have a lot of nice yolk-free egg noodles, big wide ones, waiting in the pantry.
I am quite content to be spending my evening this way. It may sound dull to some, but it's homey and pleasant for me. My brunch-and-a-movie date earlier today was delightful, and because I had that, I am happy to be here with cats and a simmering, fragrant pot for company. There may even be knitting later, because it's that kind of night, and winter's on its way.
