[August off-topic]Until Neo decides - Page 6

Okay Scip, chicken soup.

As a quick side note. Bones are amazing and the base of any good soup. Whether you cook them down or buy stock, the base came from bones.

I dunno how much soup you want so I'll give rough numbers and you can eyeball it.

Broth Ingredients : Onions, Celery, Garlic, Carrots, Whole Chicken, a few herbs.

Start with 4-5 carrots, 2-3 onions depending on size and a few celery stalks. Dice the onion, peel and slice the carrots trying to maintain some uniformity and slice the celery as well.

Add the sliced veggies, some fresh or dried thyme and 2-3 bay leaves and a whole chicken to a large pot. Fill with enough water to cover the chicken. Cover the pot and bring to a light boil. At this point turn the stove down to med-low and let it simmer for 90 minutes roughly. Stir it occasionally and remove the fat on the surface with a large wooden spoon if you're so inclined.

Then take the chicken out, remove the fat, remove the meat carefully it's fucking hot. I promise you it's hot and it hurts.

Then strain the stock through a metal sieve if you like. I do personally, but you can keep the soggy veg it won't hurt you.


That's just for the stock.


For the soup, do the same thing with garlic, onions, carrots and celery.

Throw them into a soup pot as well with a bit of oil and cook them for about 5-8 minutes until they're starting to get soft but not soggy. You need to stir them a lot. Add your stock we just made and the chicken and some rosemary either fresh or dried. Add a bag of egg noodles and voila in about 8-10 mins you have a delicious soup. Add salt and pepper to taste.



Important note: If you do not have the time nor inclination nor tools to make broth you can buy chicken broth in a can or box and skip the entire broth section. Simply boil a bit of chicken and add some broth instead of using the amazing broth you can make otherwise.


One other thing about cooking. Someone mentioned oil the other day. Extra virgin olive oil is amazing. Saying this you need to recognize which oil to use for which tasks simply because Olive oil burns at a much lower temperature than other frying oils. For searing off fish or meats choosing canola or peanut or whatever you have lying around that is yellow is going to be your better choice 90% of the time. Olive oil also brings a strong flavor but so does burnt nastiness.

Can we talk about ELO hell or GP10 items?
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