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Re: A gross error of misjudgement by Turbs
Well done for trying - hillarious though you emptied the soup out and left the carcass pmsl
You were nagging me for my chicken soup recipe:-
I use aboiling chicken (Fowl) cut in 4 qtrs
i whole onion LEAVE THIS WHOLE - do not cut up
carrots, cellery,parsnip ( all cut smallish)
Place the chicken, onion and vegetables in a large sucepan and water to well cover and bring to the boil. You need to skim of the fat and the bubbly bits that come to the top until the soup looks clearer then add either a vegitarian stock, a chicken stock cube to taste add 1 tablespoon of salt and pepper also to tastse.
You can leave this to simmer for a couple of hours. You should then remove the whole onion. When soup is cold you can take out the chicken and cut in small pieces and add back to the soup is you so wish just becareful not to add the bones,
If you leave this soup when cold in the fridge over night a layer of fat will be on the top. Take it out of the fridge and takeawy the fat and then you will have the most delicious chicken soup. You can add when serving vermacelli (small fine pasta which you can boil up either in the soup or in a separate saucepan.) You can now heat this soup up when you are ready and it should be good for several days if kept in the fridge - but only after ity is cold.
This is the jewish penacillin and has been handed done for generations and is well known as being a tonic when you are not well.
Good luck x
Well done for trying - hillarious though you emptied the soup out and left the carcass pmsl
You were nagging me for my chicken soup recipe:-
I use aboiling chicken (Fowl) cut in 4 qtrs
i whole onion LEAVE THIS WHOLE - do not cut up
carrots, cellery,parsnip ( all cut smallish)
Place the chicken, onion and vegetables in a large sucepan and water to well cover and bring to the boil. You need to skim of the fat and the bubbly bits that come to the top until the soup looks clearer then add either a vegitarian stock, a chicken stock cube to taste add 1 tablespoon of salt and pepper also to tastse.
You can leave this to simmer for a couple of hours. You should then remove the whole onion. When soup is cold you can take out the chicken and cut in small pieces and add back to the soup is you so wish just becareful not to add the bones,
If you leave this soup when cold in the fridge over night a layer of fat will be on the top. Take it out of the fridge and takeawy the fat and then you will have the most delicious chicken soup. You can add when serving vermacelli (small fine pasta which you can boil up either in the soup or in a separate saucepan.) You can now heat this soup up when you are ready and it should be good for several days if kept in the fridge - but only after ity is cold.
This is the jewish penacillin and has been handed done for generations and is well known as being a tonic when you are not well.
Good luck x
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