Friday, February 7, 2014
Green Bean
Open a can of green beans. Add some onion, either fresh or dried, and a splash of vinegar (white or apple cider).
Put several Tablespoons of butter in, then eat it.
Basic Chicken Soup rotisserie leftovers
You ever buy those rotisserie birds that are EVERYWHERE?
Safeway in Western Washington State has them for $5 today. That's less expensive than you can buy a raw chicken most of the time.
Buy that thing, eat what you want now. Make sure that you also have an onion, some garlic, carrot, celery, zucchini.
When you get home, pick the carcass clean. Chop the meat and put in a container, and refrigerate.
Put the wings, bones, skin, any juice from the bag into a pot. Add a tablespoon of vinegar and a few peppercorns. Cover with water, then the lid, and put on a low heat.
Meanwhile, chop about half a medium onion, several sticks of celery, 1 carrot, a zucchini or two. Sliced mushrooms, if you like.
Put the peels and any ugly bits in the soup pot. Saute the good parts in butter or light olive oil. Lard, tallow or coconut oil will also work. Bacon fat. Whatever good fat you have and like. When the veggies are tender, put in the container with the reserved meat.
Cook the broth all afternoon, then strain into a clean pot. Add the meat and veggies from the fridge, warm through, and season with salt,pepper.
Put a pat of butter in a bowl and ladle the soup over. Eat.
Keep this soup simple, because you can add all kinds of seasonings later to make it different. DO not add cruciferous vegetables (broccoli, cauliflower, cabbage, brussel sprouts) because they are strongly flavored. You can add these to a single meal's worth, but don't put them in the whole pot.
Safeway in Western Washington State has them for $5 today. That's less expensive than you can buy a raw chicken most of the time.
Buy that thing, eat what you want now. Make sure that you also have an onion, some garlic, carrot, celery, zucchini.
When you get home, pick the carcass clean. Chop the meat and put in a container, and refrigerate.
Put the wings, bones, skin, any juice from the bag into a pot. Add a tablespoon of vinegar and a few peppercorns. Cover with water, then the lid, and put on a low heat.
Meanwhile, chop about half a medium onion, several sticks of celery, 1 carrot, a zucchini or two. Sliced mushrooms, if you like.
Put the peels and any ugly bits in the soup pot. Saute the good parts in butter or light olive oil. Lard, tallow or coconut oil will also work. Bacon fat. Whatever good fat you have and like. When the veggies are tender, put in the container with the reserved meat.
Cook the broth all afternoon, then strain into a clean pot. Add the meat and veggies from the fridge, warm through, and season with salt,pepper.
Put a pat of butter in a bowl and ladle the soup over. Eat.
Keep this soup simple, because you can add all kinds of seasonings later to make it different. DO not add cruciferous vegetables (broccoli, cauliflower, cabbage, brussel sprouts) because they are strongly flavored. You can add these to a single meal's worth, but don't put them in the whole pot.
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