Just made my Winter Chicken Soup and as usual it was bloody great.
After having this wonderful soup (apparently Chickens at various chicken farms have heard about it and Chicken BT666 at Inghams Battery Chook Farm had been heard to say "Micks Chicken soup is to Die for") , I thought I would do a Google on Chicken and Vegetable soup to see if there any recipes the same as mine.
Guess what!
None.
At least in the 1st 17 pages of Google results there were no recipes like mine. "Wot"!! Cries Chicken DH7645 "Are we to end up as Roasts when the True afterlife is to be the main ingredient in Micks Chicken and Vegetable Soup."
Sad day for Chickens.
But no more. I am here to share the secret ("Hurray" from the United Chickens for Soup Liberation Front of Thirlmere).
So for all the people (and Chickens) that have been deprived of the Ultimate Chicken and Vegetable Soup here it is:
Appliances needed:
Pressure Cooker
Slow Cooker
Refrigerator
Stove
Ingedients:
1 Big Chook (Chicken- preferably fresh not frozen)
2 Onions (cut into small pieces)
1/2 a Celery plant (diced)
3 Medium potatoes (diced)
2 Medium Carrots (diced)
1 Turnip (Diced)
1 Parsnip (Diced)
125g Soup Mix
Water
Salt
Pepper
Method.
Chook Preperation:
Remove neck, giblets and fatty chunks from said chook ("I'm not fatty just getting ready to be a KFC pinup" says BFC (Battery Fed Chook) BA672).
Cut the Chook into chunks and place into Pressure Cooker with 750ml water and cook for 1 hr on full pressure. If not using a pressure cooker do it in a boiler for about 3 hrs with water to cover.
Remove the chicken and set aside to cool. Pour liquid into a bowl and refrigerate overnight.
When Chicken is cool remove meat from bones - keep meat and discard bones and stuff. All we need is nice clean chook meat. Refrigerate overnight.
Soak the Soup mix overnight
Next Morning:
Prepare Vegetables and chuck into the slow cooker.
Rinse the Soup Mix and chuck into the Slow Cooker
Break up the Chicken meat and chuck into the Slow Cooker.
Remove the white fat layer from the Chook Liquid and discard. Break the jelly that is left and chuck into the Slow Cooker.
Mix well.
Add water to desired Soup consistency (will thicken so add a bit more) and mix well.
Add Salt and Pepper to taste.
Mix Well.
Cooking.
Set Slow Cooker on high and when boiling turn down to low and simmer all day.
Stir every couple of hours (not required but I like to taste it so it is an excuse to put a spoon in), taste and add salt if required .
Eating.
Serve in bowls with a few crusty rolls, and spoons.
Is better the next day and is OK to freeze.
BUG NOTE.
If worried about bacteria in the start of the slow cooking - use hot water to speed the process so those little fellows don't get a chance to have fun (breed).
After having this wonderful soup (apparently Chickens at various chicken farms have heard about it and Chicken BT666 at Inghams Battery Chook Farm had been heard to say "Micks Chicken soup is to Die for") , I thought I would do a Google on Chicken and Vegetable soup to see if there any recipes the same as mine.
Guess what!
None.
At least in the 1st 17 pages of Google results there were no recipes like mine. "Wot"!! Cries Chicken DH7645 "Are we to end up as Roasts when the True afterlife is to be the main ingredient in Micks Chicken and Vegetable Soup."
Sad day for Chickens.
But no more. I am here to share the secret ("Hurray" from the United Chickens for Soup Liberation Front of Thirlmere).
So for all the people (and Chickens) that have been deprived of the Ultimate Chicken and Vegetable Soup here it is:
Appliances needed:
Pressure Cooker
Slow Cooker
Refrigerator
Stove
Ingedients:
1 Big Chook (Chicken- preferably fresh not frozen)
2 Onions (cut into small pieces)
1/2 a Celery plant (diced)
3 Medium potatoes (diced)
2 Medium Carrots (diced)
1 Turnip (Diced)
1 Parsnip (Diced)
125g Soup Mix
Water
Salt
Pepper
Method.
Chook Preperation:
Remove neck, giblets and fatty chunks from said chook ("I'm not fatty just getting ready to be a KFC pinup" says BFC (Battery Fed Chook) BA672).
Cut the Chook into chunks and place into Pressure Cooker with 750ml water and cook for 1 hr on full pressure. If not using a pressure cooker do it in a boiler for about 3 hrs with water to cover.
Remove the chicken and set aside to cool. Pour liquid into a bowl and refrigerate overnight.
When Chicken is cool remove meat from bones - keep meat and discard bones and stuff. All we need is nice clean chook meat. Refrigerate overnight.
Soak the Soup mix overnight
Next Morning:
Prepare Vegetables and chuck into the slow cooker.
Rinse the Soup Mix and chuck into the Slow Cooker
Break up the Chicken meat and chuck into the Slow Cooker.
Remove the white fat layer from the Chook Liquid and discard. Break the jelly that is left and chuck into the Slow Cooker.
Mix well.
Add water to desired Soup consistency (will thicken so add a bit more) and mix well.
Add Salt and Pepper to taste.
Mix Well.
Cooking.
Set Slow Cooker on high and when boiling turn down to low and simmer all day.
Stir every couple of hours (not required but I like to taste it so it is an excuse to put a spoon in), taste and add salt if required .
Eating.
Serve in bowls with a few crusty rolls, and spoons.
Is better the next day and is OK to freeze.
BUG NOTE.
If worried about bacteria in the start of the slow cooking - use hot water to speed the process so those little fellows don't get a chance to have fun (breed).
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