Flo McBrides Chicken Soup
Best is to let it sit a day before serving. Here is what I did – vary according to taste.
2 3 lb or so fryers (I use roasters) whole. Roast at 325 – 350 for 1 1/2 – 2 hours, sprinkled inside with salt, pepper and sage, stuffed with chunks of onion (2 medium), celery (2 stalks), orange (1 in eighths) and parsley. Tie up legs and smear on just a little butter (1 Tablespoon in all). Baste a few times after 3/4 hr with pan juices.
Make stock with bones and skin from both chickens, covered with water in deep pan and simmered slowly for a long time, say 6 hours – about 3 – 3 ½ c. Then add 1 can chicken broth. Cut meat of one (eat one for dinner) or both (for a richer soup) in soup size pieces and refrigerate with these vegetables which have been sautéed briefly in 1 Tablespoon or less of butter. I add to sauté pan in this order so that the fast cooking ones will not get slushy:
Carrots (2+), celery (3+), onion (2+)
Zucchini (2+), yellow squash (1+), garlic (1 pressed)
Green pepper (1/2+), parsley
Green beans (1 cup), cut and cooked (i.e. leftovers) with garlic powder
Could also use any others you like – beets, eggplant, diced, broccoli, cabbage, chickpeas (caloric like you wouldn’t believe). Don’t leave out the celery, onion or zucchini.
Strain liquids, meat and vegetables into a big broiler proof pot. Add as desired:
Tomato paste (up to 1 can or tomatoes
Salt and pepper
Oregano, 1+ teaspoon
Bay leaf
Marjoram, a pinch
Thyme, ¼ + teaspoon
Wine (vermouth)
Sugar (a little 2+ teaspoons)
Garlic Powder (I would use real garlic sauteed in that process)
Sage, basil , ½+ teaspoon
Simmer briefly to blend and refrigerate over night, if possible. Fiddle with seasonings while letting sit around to get tasty. Reheat to boiling. Put slices or shreds of Swiss cheese (mozzarella or what every you like) and broil.
Miscellaneous notes
Sometimes when I’ve a pretty good idea of how much each person wants, I put it in individual 2 cup soufflé dishes and broil – that way everyone has lovely browned cheese goody for himself.
Freezes fine and keeps a long time in the refrigerator.
If you like curry, this makes a great curried soup. I play down or omit the oregano, marjoram, thyme, wine and carrot. Keep the garlic and onion – could omit the zucchini and green pepper. Just sprinkle in curry in 2 – 3 stages (since its flavour develops with cooking) until it is to taste. Just before serving, add a handful of raisins or currants and rice (sort of dilutes the taste if you put too much in) if desired. Can omit the cheese and broiling and serve instead with condiments like shredded coconut, crumbled crisp bacon, chopped egg, chopped peanuts, raisins. Could be at the side too or have these things in bowls on the table.
- Serves 4 – 6 (a lot more than that – especially if you use 2 chickens!)