• National Soup Month - 3

    From Dave Drum@1:3634/12 to All on Sun Jan 8 15:14:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Giblet Vegetable Soup
    Categories: Poultry, Offal, Soups, Vegetables
    Yield: 6 Servings

    Uncooked giblets of two or
    - three chickens
    6 3/4 c Cold water
    1 1/2 ts Salt; to taste
    1/4 ts Fresh ground pepper;
    3/4 c Carrot; fine diced
    3/4 c Onion; chopped
    3/4 c Celery w/leaves; fine chop'd
    9 oz (1 sm can) tomato juice
    1 1/2 tb Parsley flakes
    3 tb Fresh parsley; minced
    3/8 ts Paprika
    3 tb Quick-cooking oatmeal;

    Wash giblets and discard all fat pieces. Place in a large
    cooking pot with water, and if you must, salt. Bring to a
    boil and simmer about 25 minutes. Add all other ingredients
    except the oatmeal; simmer soup gently about 30 min more.

    Remove giblets and chop into small pieces. Return giblets
    to soup; add oatmeal, stir, and simmer 5 minutes.

    Source: The Art of Cooking for the Diabetic by Mary Abbott
    Hess; R.D.,M.S. and Katharine Middleton

    Brought to you and yours via Nancy O'Brion

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen


    ... "Treat everyone you meet as if they were you." -- Doug Dillon
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  • From Dave Drum@1:2320/105 to All on Sat Jan 13 16:07:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jewish Penicillin - My Grandma's Chicken Soup
    Categories: Soups, Poultry, Vegetables, Herbs
    Yield: 1 Huge batch

    6 (to 9) chicken leg quarters
    3 lg Onions; ends cut off, peeled
    1 c Carrots; peeled, cut up
    1 lg Parsnip, peeled, trimmed
    4 Ribs celery; washed, trimmed
    1/2 bn Fresh dill; washed well *
    1/2 bn Fresh parsley; washed well *
    2 ts Salt
    2 tb Powdered chicken bouillon **

    * Wash both the dill and parsley in a large bowl or sink
    at least 3 times with cold water. You can let it soak
    for a few minutes which will help any grit to fall off.
    There's nothing worse than grit in chicken soup so do a
    good job. I like to use kitchen string and I tied the
    dill and parsley together in a tight bundle. I cook it
    that way and then it's easy to take it out when the soup
    is done. -- The Balaboosta

    ** 2 TB GFS/Minor's Chicken Base and (if you have it)
    some white miso paste. -- UDD

    Use a big pot that has a lid. If you don't have a lid,
    you can use foil when you need it.

    Rinse the chicken, pull off any unnecessary fat that
    the butcher left on to weigh it down.

    Put the rinsed chicken pieces in the bottom of the pot.

    Add COLD water to cover the chicken and then some.

    Toss in the 2 teaspoons of salt.

    Heat on high until it begins to boil.

    Turn the heat down some and stand there with it. A foamy
    scum will start to float. Use a slotted spoon to remove
    it. Repeat this until you don't see any more coming up.
    Now cover the pot and turn the heat to low so that it
    continues to simmer for 1 1/2 hrs. You'll know your
    chicken is done when all you have to do is touch the
    skin with your spoon and the skin breaks.

    Now you can remove the chicken into a bowl pouring back
    into the pot any soup that escaped. Cover the bowl of
    chicken and set aside.

    Now, using a hand held fine sieve (strainer) scoop
    through the liquid to remove any chicken pieces or
    debris that might have broken away during the long boil.

    This is when you will stir in the two tablespoons of
    powdered chicken bouillon.

    Gently put in the onions, carrots, parsnip, celery, and
    bundled dill/parsley.

    Bring back to a boil, cover, lower the heat to low to
    keep it simmering for another 1 to 1.5 hrs.

    I like to then take out the greens and drain the liquid
    back into the pot.

    Let it cool down for a while and then put it in the
    fridge. You can turn the pot lid upside down to help it

    Tomorrow you will skim the fat, heat, and serve.

    You can warm the cooked chicken right in the soup as you
    reheat it. Some people like chicken IN their soup. We
    like to eat the chicken separately and we make little
    egg noodles (pick your favorite) to serve in the bowl
    of soup.

    That's it. That's all there is to it.

    If you make this soup for people you care for and for
    the right reasons they will be able to taste the love
    with every spoonful.

    UDD NOTES: Not *my* Grandma. But it's a nice recipe -
    even if I generally leave off the parsnip. I do add in,
    when the soup is heating to be served - some noodles.
    Usually spaghetti/linguine/fettucini or if I am feeling
    particularly fey - bucatini (pasta straw w/hollow core)

    From: http://jewishpenicillin.blogspot.com

    Uncle Dirty Dave's Kitchen


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