change of plans
Nov. 9th, 2009 12:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wendyzskiManicure canceled for tomorrow so with no real reason to get up at any real time I made chicken soup tonight instead. When left to myself my natural sleeping hours tend to skew somewhere in the 4AM-noon area and have done so all my life. I'll try and fight it for a while yet but certainly don't need to be up with the sun any time soon.
Soup is smelling tasty - I put in fresh lemon thyme, lemon sage and rosemary from my garden, a little onion and garlic from the spice rack (I'm not terribly fond of either but a little helps add depth) and some fresh lemon and crushed ginger (from a jar) that I hope will add a nice bright pseudo-asian quality to it. It certainly smells nice!
When I make soup - either this or my mom's turkey soup (aka 'Polish Penicillin') - I tend to not be too picky about getting all the meat off the bones. Since I'm not going for 'stock' the extra meat is just nice.
It's cooling in the fridge now, and tomorrow I'll dig out all the bones and simmer it a bit more to reduce it a bit and add in some veggies. Then I put it up in quart zippy-bags in the freezer. When I thaw it, it usually goes over rice or noodles.
I also got all 4 birdboobs off in more or less one piece each for the freezer and 4 zippy bags of diced chicken for use in recipes.
Of course, now that I decide to make all this soup, we're going to be in the 60s most of the week....
Soup is smelling tasty - I put in fresh lemon thyme, lemon sage and rosemary from my garden, a little onion and garlic from the spice rack (I'm not terribly fond of either but a little helps add depth) and some fresh lemon and crushed ginger (from a jar) that I hope will add a nice bright pseudo-asian quality to it. It certainly smells nice!
When I make soup - either this or my mom's turkey soup (aka 'Polish Penicillin') - I tend to not be too picky about getting all the meat off the bones. Since I'm not going for 'stock' the extra meat is just nice.
It's cooling in the fridge now, and tomorrow I'll dig out all the bones and simmer it a bit more to reduce it a bit and add in some veggies. Then I put it up in quart zippy-bags in the freezer. When I thaw it, it usually goes over rice or noodles.
I also got all 4 birdboobs off in more or less one piece each for the freezer and 4 zippy bags of diced chicken for use in recipes.
Of course, now that I decide to make all this soup, we're going to be in the 60s most of the week....
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no subject
Date: 2009-11-09 08:17 am (UTC)My two chicken thing resulted in a very nice roast dinner for three last night, with lashings of gravy. I kind of team bake the chooks: Pop them together into a large roaster with a bottle of cheap white wine and seal them in. The resulting liquor gets turned into gravy with the addition of a dollop of quince or crab apple jelly and some thickening.
It'll do again tomorrow with new potatoes and peas, and more of the meat will end up being dinner for four when I do the blamanger on Friday. The rest of the meat is destined to be very thick and meaty leek and potato soup, some of which will be eaten on Saturday, and some the following week or later as it freezes very well. This way, two 3lb chickens will do at least 13 adult portion meals! :D
no subject
Date: 2009-11-12 12:30 pm (UTC)