cornish cowboy pasties
Marcy Tatarka, an absolutely lovely cook I met in Wyoming, was full of all sorts of local food knowledge....
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Marcy Tatarka, an absolutely lovely cook I met in Wyoming, was full of all sorts of local food knowledge....
Read more











i make something similar except i use chicken drumsticks... i put potatoes, carrots, celery, mushrooms, onions and green beans in a big pot with the chicken on top with whatever spices i feel like that day. Sometimes i add a half chicken cube for extra kick! Then bring it to a boil and turn down the heat to simmer for about 45 mins to an hour and voila! I agree, nothing makes you feel better on a cold day or when you have the sniffles :)
This broth is quite common in Mexico, but we don´t use chicken breast, because it doesn´t have flavor.<br /> If you want it really tasty try using the rib, wings and thies.
Tried it today. Super delicious :)
My grandma makes this exact same soup, i haven't tried this recipe so i dont know if it tastes the same but its made the same, hers is always quite salty with slivers of chicken in it i think she has put mushrooms in, in the past, but she mainly keeps it simple too it's definately best that way ay mr.oliver hehe.... and it's freakin delicious....she always makes it for me with the leftovers of her sunday dinner chicken and freezes it for me to eat when i go over next....gotta love grandmas....bless her heart. Xx<br /> <br />
My daughter didnt like it, maybe it wasnt salty enough? she didnt like the mushrooms, I need to strain it better next time, i thought it was yummy!
port was a great addition,<br /> needed a lot of salt even tho I used several bacon medallions.<br /> Added Garlic, Bay leaf, thyme and onion, ginger and put a chili in for fifteen minutes.<br /> I didnt strain. Wud be delicious reduced down a bit more and spooned over an island of creamy mashed potatoes and leeks (kind of like a leek mash mountain if you will)....
Yep there is a veggie version - just omit the chicken<br /> The soup will then be tasteless apart from the veg.
i wish there was a vegetarian version of this ...thy is is that it is always 'chicken' soup that is so good for curing colds and flue does anyone know?
the addition of parsnips is realy good too. It adds body and flavor. Just cut up like the carrots.
I also add a bit of galic and onion with peel ( it helps add color) the secret to it not being too "watery" is to add just enough water to cover the chicken, try to keep it from boiling and just let it simmer a long time. If after you have refrigerated it becomes gelatinous, you have really made a good one!! That means its really rich! Some chefs say to never let this boil and to just cook very slowly to render out as much flavor as possible from the chicken.
I made this today, added rosemary at the end, angel hair pasta and topped bowls with fresh parmesan. Yummy!
Well, having put it off for a while, I made it today with a whole chicken and all the bits suggested. Mine was watery in the end, but the chicken was perfectly cooked (accident, not design). Did I put too much water in - it covered the chicken but no more? I take it we're not to add any veggies to the bowls save for the mushrooms.
I've put it back on with a bit of chicken breast and am going to simmer it down more. Although I confess, I don't really know what I'm doing!
I really like this.................................. " i think i'll make slipping noise for fun lol" just kidding!!! lol
I'll give it a try today to warm up one cold-from-the-winter boyfriend! :D
I am a new cook on the block-it's simple made for me
Very simple, but delicious.
Got a bit worried halfway through when the broth still tasted like water, but worked out fine.
I don't normally eat much salt with food, but gave this a good helping. :)
what's simple is true! i love food like that, whenever i feel sad or stressed i prepare somthing like your soup to cheer my self up.
Nice and tasty soup. Thanks for the extra twang and seasoning.
I usually cook my chicken broth in a nine- liter pressure cooker, because it’s time saving, healthy, and no need for skimming before putting the veggies inside. I put chicken giblets, veggies (as you have above), whole clove of garlic, peppercorns, half of the onion with skin, bay leaf and whole stalks of parsley. After I pour the cold water inside and cover with lid. I lower the heat to minimum when the pressure cooker starts to whistle, then it takes me only 30-35 minutes to cook the soup. I let the steam out from the cooker and strain the soup at the end.
Many people are afraid of the pressure cooker (Oh my God, this will explode!), so maybe you could demonstrate in your easy style that there’s nothing to worry. It’s just an idea for busy parents how to cook quickly and to have a good and cheap chicken soup.
Also, leftovers can be used for cooking veggies in a tinfoil (as it was presented in Jamie’s series).