BB Chicken Soup
Broiler Fryer, cut upWater
Sprig of fresh rosemary
several sprigs of fresh parsley
one or two bay leaves
optional: carrots, celery, potato (discard after cooking)
salt
pepper
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Chicken Boullion
Acini Pepe *44 pasta (I use Ronzoni)
Boil chicken for an hour, remove chicken, optional vegetables if used and herbs. Chill in fridge. Remove as much chicken fat as you wish. (you can eat the chicken but I think most of the flavor is boiled out of it. Happy puppy time!)
To make soup add a tsp boullion for every cup of broth. Add pasta according to box directions. (1/2 box for four cups of broth) Cook according to package directions.
You can also reheat broth, add chicken and make dumplings.
Chicken Soup with Filled Dumplings3 lb. broiler-fryer, cut up3 chicken bouillon cubes
6 cups water
2 sprigs parsley
2 stalks celery, cut up
1 carrot, sliced
1 small onion, cut up
2 tsp salt
1/4 tsp pepper
1 bay leaf
1 recipe Filled Dumplings
In Dutch oven, combine chicken, bouillon and water. Add parsley, celery, carrot, onion, salt, pepper and bay leaf. Cover and simmer 1 hour or till chicken is tender, remove chicken from broth. Strain broth and discard vegetables. Skim off the excess fat. Return broth to pan. Remove chicken meat from bones; dice 1/4 cup meat and reserve for filling. Chop remaining chicken and add to broth.
To make Filled Dumplings: For dough, beat 1 egg with 1 TBSP of water. Add 2/3 cup all-purpose flour and 1/4 tsp salt. Knead on lightly floured surface a few minutes. Cover; let rest 20 minutes.
Meanwhile make filling for dumplings. Combine the reserved diced cooked chicken, 1/4 cup finely chopped cooked spinach, 1 egg, 2 TBSP grated Parmesan cheese, 2 TBSP fine, dry bread crumbs, 1/8 tsp salt, 1/8 tsp tried thyme, crushed, and a dash of ground nutmeg; mix well. Roll dumpling dough to 1/8-inch thickness. Cut in sixteen 2-inch circles. Place 1 1/2 tsp filling on one half of circle. Moisten edge. Fold dough over; seal edges with tines of fork.
Bring broth to simmering; drop in Filled Dumplings. Cook covered, 10 minutes. Season to taste. Top with snipped parsley. Makes 6 servings.
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