Sunday, November 18, 2007

Chicken Soup

We had these Cornish Game Hen carcasses that we picked over for a couple of meals and it seemed like a good idea to boil them up and make a stock. Turns out there was about a cup and a half of meat to be picked over so a chicken soup seemed reasonable.

Here’s the blueprint:

2 carcasses of Cornish Game Hens
1 onion
2 leeks
3 carrots
1 turnip
2 small red potatoes
2 ears corn, stripped plus one cob
1 can chopped tomatoes
fresh spinach
pepper, garlic, etc

The carcasses were cooked in water for a few hours, then picked over to remove the bones. Into the resulting stock went all the vegetables, chopped. This was brought to a boil, salted, and left to simmer for an hour or so. Then, the picked over chicken meat was added. Simmered for an hour longer.

The corn cob was tossed in to add thickening to the soup and was removed before serving.

A little fresh spinach was tossed in at the last minute and the final dish was served with fresh, warm wheat bread.

A perfect winter’s meal, except that it’s 74 degrees here.

Chicken soup. It’s good for the soul.

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