Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

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Thursday, January 15. 2015

Chicken Soup

We learned how to make it right from Jewish friends. Mrs. BD has had the bug that's going around - stiff neck, headache, muscle cramps, general weakness, so I made a batch for her. No, it's not meningitis.


Quick and easy. I lightly sautee a pile of chopped onions, celery, and garlic in some olive oil and butter. I chop a few carrots, skin on. Throw them in the big crock pot. I lightly brown a few chicken legs and thighs, and throw them in, and cover with water. I toss in a bunch of herbs - bay leaf, thyme, a little rosemary, maybe tarragon, and a large pile of chopped parsley. Lots of salt and pepper.


I put the crock thing on high for 5 or 6 hours. It can't go wrong, and it is good medicine for whatever ails ya.

Posted by Bird Dog in Food and Drink, Our Essays at 12:53 | Comments (5) | Trackbacks (0)

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The good thing about soup is that it is difficult to make a bad one. Throw things in the pot and let them go. I use a pressure cooker, which is a lot faster than a crockpot or an ordinary pot.

In a trip to South America, where the rice and beans at cheapo restaurants got tiresome, I never tired of the soups provided at the same places. An additional advantage of soups in that setting was that you were getting liquids that were safe to drink. Which is also how I started drinking coffee.
#1 Gringo on 2015-01-15 15:57 (Reply)
I like your recipe and I do similar. Legs and thighs for me because dark meat is more moist. When I can find it I use menudo seasoning. Not too much tho. And, of course, salt and pepper.

I love your food submissions Bird Dog and save them for future use.

Happy New Year!

Bodie from Amador County in California.
#2 Bodie on 2015-01-15 19:08 (Reply)
1. Learn how to bone out a chicken - it's easy and quick. The carcass, neck, and giblets have enough meat for a great soup. Don't forget the skin for yummy fat and flavor.

2. Use diced celeraic and parsnip instead of celery and parsley. Never heard of tarragon.

3. My sister in law added finely sliced/shredded ginger root, but this transforms the soup into something wonderful, but different.
#3 Ben David on 2015-01-16 07:06 (Reply)
What about the kreplach? You can't forget the kreplach. Also, remember that all the terrific schmaltz you skim off the soup should be saved to cook with. To make kreplach, for instance.

Never heard of tarragon, indeed. Try some. In comparable with chicken.
#4 Texan99 on 2015-01-16 09:54 (Reply)
The best eastern European Jewish penicillin is made with the addition of dill, either fresh or dried, also the old bubbes and zeides made it with a whole chicken including the feet. Sometimes the chicken had internal eggs that hadn't fully formed yet and these too were a welcome addition.
There is a school of thought in nutrition now that acknowledges the value of collagen in the broth which is from the bones, cartilage and the feet of the chicken carcass.
#5 teresa on 2015-01-17 14:04 (Reply)

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