SilverSage
Resident Crone
Just for Sushi, here's the Chicken Soup Instructions.
1. Buy a chicken - about 4 pounds. Cut it into pieces and put it in an 8 quart pot and cover with cold water (or a water and chicken stock combination for a richer soup.) Bring it to a low simmer, skimming the foam as it arises.
2. Meantime, cut an onion, a couple carrots and 2 or 3 stalks of celery into chunks. Strip the leaves off of 1 half dozen springs of parsley. Coarsley chop the leaves and set aside for later.
3. Tie your parsley stems, a bay leaf, a half teaspoon of whole peppercorns, and 3 or 4 sprigs of thyme into a bundle with cheesecloth and a string. Sometimes I use a tea ball for the small stuff instead of cheesecloth.
4. After about an hour, the soup should be done giving up its foam. Add the veggies and the herb bundle to the pot. Add about 1/4 cup of dry white wine. My favorite for cooking is a Savignon Blanc because you don't get any of the oaky or fruity flavors. Taste and check for salt.
5. Keep simmering slowly for about 45 minutes, until the chicken is thoroughly tender. Remove the chicken pieces to a cutting board. Pull all the meat off the bones, leaving it in large chunks. Discard the skin and bones and return the chicken pieces to the pot. Taste for seasoning.
6. Add a 1 pound package of egg noodles and bring back to a slow boil until the noodles are tender. How long depends on the size of the noodles you use - check the package directions for guidance.
7. When it's done, fish out the herb bundle, add the chopped parsley and check taste for salt.
8. If at any time, there doesn't seem to be enough liquid, add either water or stock as necessary.
1. Buy a chicken - about 4 pounds. Cut it into pieces and put it in an 8 quart pot and cover with cold water (or a water and chicken stock combination for a richer soup.) Bring it to a low simmer, skimming the foam as it arises.
2. Meantime, cut an onion, a couple carrots and 2 or 3 stalks of celery into chunks. Strip the leaves off of 1 half dozen springs of parsley. Coarsley chop the leaves and set aside for later.
3. Tie your parsley stems, a bay leaf, a half teaspoon of whole peppercorns, and 3 or 4 sprigs of thyme into a bundle with cheesecloth and a string. Sometimes I use a tea ball for the small stuff instead of cheesecloth.
4. After about an hour, the soup should be done giving up its foam. Add the veggies and the herb bundle to the pot. Add about 1/4 cup of dry white wine. My favorite for cooking is a Savignon Blanc because you don't get any of the oaky or fruity flavors. Taste and check for salt.
5. Keep simmering slowly for about 45 minutes, until the chicken is thoroughly tender. Remove the chicken pieces to a cutting board. Pull all the meat off the bones, leaving it in large chunks. Discard the skin and bones and return the chicken pieces to the pot. Taste for seasoning.
6. Add a 1 pound package of egg noodles and bring back to a slow boil until the noodles are tender. How long depends on the size of the noodles you use - check the package directions for guidance.
7. When it's done, fish out the herb bundle, add the chopped parsley and check taste for salt.
8. If at any time, there doesn't seem to be enough liquid, add either water or stock as necessary.
