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11/3/2006
Add What Animal Is Joe Eating? to your newsreaderArchives
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Saturday was wet, damp and dark; a perfect day for making a big pot of soup. I cut up a chicken into pieces, removing the rib bones, while I softened a diced onion in a bit of olive oil. I browned the chicken pieces in the onion and olive oil before adding stock, water, sage and basil. I cooked this just below the simmer point (roughly 200ºF) for an hour and a half before putting carrot and celery in. Cooking below the boiling point prevents the soup from forming a foam. After another half hour or so, when the chicken was starting to fall from the bones, I removed the chicken and cut it up into chunks, removing the bone and skin. I added a cup of basmati rice, and once the rice was cooked, served the soup with some nice crusty bread. Tasty.;){kind=link}