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Post by valpomike on Jan 30, 2008 11:49:16 GMT -7
To all,
I love home made, Zlocisty Rosol z Kury, Chicken Noodle soup, and wonder if you have a great recipe? Something like Grandma made. I know it is hard to buy good chickens for this, but will try again with what I can get.
Michael Dabrowski
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Post by livia on Jan 30, 2008 15:03:37 GMT -7
To all, I love home made, Zlocisty Rosol z Kury, Chicken Noodle soup, and wonder if you have a great recipe? Something like Grandma made. I know it is hard to buy good chickens for this, but will try again with what I can get. Michael Dabrowski Michael, yes the main point is the chicken. Let's wait maybe JJ has some special recipe, mine is rather simple. One has to go to the country and get a real chicken first ;D ;D ;D |
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joyce
Full Pole
Posts: 394
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Post by joyce on Jan 31, 2008 4:11:55 GMT -7
To all, I love home made, Zlocisty Rosol z Kury, Chicken Noodle soup, and wonder if you have a great recipe? Something like Grandma made. I know it is hard to buy good chickens for this, but will try again with what I can get. Michael Dabrowski Michael, yes the main point is the chicken. Let's wait maybe JJ has some special recipe, mine is rather simple. One has to go to the country and get a real chicken first ;D ;D ;D Does that mean Livia that one has to kill it, pluck the feathers and then cook it? Poor chicken...the only meaning in it's life is to walk around, scratch the ground, eat bugs, to lay eggs and then watch their chicks round around playing...poor chicken-such a fate!  |
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Post by justjohn on Jan 31, 2008 6:55:19 GMT -7
Michael, yes the main point is the chicken. Let's wait maybe JJ has some special recipe, mine is rather simple. One has to go to the country and get a real chicken first ;D ;D ;D Does that mean Livia that one has to kill it, pluck the feathers and then cook it? Poor chicken...the only meaning in it's life is to walk around, scratch the ground, eat bugs, to lay eggs and then watch their chicks round around playing...poor chicken-such a fate! Ha, Somehow you found out that we have those chickens you are looking for in the Polish countryside. Last spring we bought 6 Rhode Island Red chicks  and 6 Plymouth Bard Rock chicks. We also purchased a dozen of Guinea hens or Guinea Fowl And to keep the ladies in the coop happy, we got a rooster. They are more peaceful in the morning but very thirsty. Now I haven't butchered them yet but they are laying eggs every day. They free range so the eggs are a much nicer quality. Darker orange yolks and a better flavor. When I make chicken soup or turkey soup, I generally use the carcase of a roasted bird. But on occasion I will start from scratch and put in 2 or 3 leg quarters and/or breasts in a pot about 7 quarts in size. The process is the same for the roasted carcase or fresh meat. Bring to a boil, turn down and cook slowly for about two hours or until the meat falls off the bone. Remove chicken from broth and separate from bone. Save only the meat you want to use, and discard the skin and anything else. Slice up three stalks of celery, dice up two medium onions, two larger carrots and add mushrooms if you so desire. Salt and pepper to taste, add a bit of garlic, some dried basil, parsley and oregano, and a tablespoon of Bell's All Natural Seasoning (Poultry). Cut up your cooled down chicken meat and add to the cauldron. Bring to a boil and turn it down to a simmer. Simmer for at least one hour and longer if possible. Two would be ideal. You have to let all the molecules greet each other and cohabitate. Now, at this time you can either intensify the flavor or go with what you got. When I want a more intensive flavor I use 'Better Than Bouillon' Chicken base. It is a concentrate made from chicken stock and you refrigerate after opening. Several ways to serve this. Sometimes I will cook up rice and place in bowl prior to adding chicken soup or you can add some 'Soup Mac' a small macaroni bits made to cook in soup broth. Don't add too muh as it will absorb the broth. Bon Appétit !!!!!Jashu signing off for now.    |
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Post by livia on Jan 31, 2008 15:59:44 GMT -7
You have to let all the molecules greet each other and cohabitate. ;D ;D ;D Typical chicken soup here (rosół) includes the vegetable essence (leek, celeriac, carrots, parsley, a very small onion), a bird, say two 'quaters' with the leg and two wings, and chopped fresh parsley leafs added just before serving. And of course the noodles (makaron) No turtle soup in Poland. They're pet animals here!!!! Eels - not pet animals in Poland but never made them.... You're a lucky man JJ. You don't need to eat the prisoners, as we do:  |
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Post by justjohn on Feb 1, 2008 6:06:57 GMT -7
Livia and Mike, I have tried this recipe with much success. It is very good. Chicken Noodle Soup with Parsnips and DillQuick from Scratch - Soups and Salads Serves 4 Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.  WINE RECOMMENDATION: In just fifteen years, sauvignon blancs from New Zealand have burst upon the scene and risen to the top of the sauvignon-blanc heap. Sample their ripe citrus and herb flavors and bracing crispness with this soup and you will know why. RECIPE INGREDIENTS 1 1/2 quarts canned low-sodium chicken broth or homemade stock 1 onion, chopped 4 carrots, halved lengthwise and cut crosswise into 1-inch pieces 4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces 1 1/2 teaspoons salt 1/4 teaspoon fresh-ground black pepper 1 pound boneless, skinless chicken breasts (about 3) 1 cup wide egg noodles (about 2 ounces) 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley (optional) RECIPE METHOD In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces. Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley. Variations: *Skip the parsnips and raise the number of carrots to eight. *Add one diced turnip to the mix. *Use bone-in chicken breasts and cook them for an additional ten minutes. The extra time in the pot will give the soup even more flavor. Recipe reprinted by permission of Food and Wine. All rights reserved.
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