Today I'm making my first chicken soup of this winter. What I do is buy a roast chicken at the supermarket and eat the wings and some white meat while it's fresh.

Then the next day or so I throw the rest of the chicken whole (skin, fat, bones) into a large pot, put in salt, water, parsnips, and potatoes and put it on a very low heat, checking it regularly. Sometimes I'll throw in a few bay leaves, but it really doesn't need it. Later, I'll thrown in some carrots (they cook the quickest). When it's been over the flame for a few hours (replenishing any water that boils off) it sits and cools down until I can hand the chicken and take it all the way off the bones (I'll eat the marrow of the larger bones as I work)--throw out the skin and any fat or cartilage I found and pack it up into plastic containers to freeze. It will usually last for a few meals.

And I can work while the pot cooks.

From: [identity profile] sclerotic-rings.livejournal.com


If the Czarina wasn't hopelessly allergic to chicken, I'd make this for her right now. (We discovered this last week that she has the same allergy to chicken that she has to lobster, and she's suffering now because she didn't want me to suffer. She knows I love the smell of lobster the way she loves the smell of chicken, so when having dinner with her mother the other night, she had a lobster ravioli solely because I wasn't there and wouldn't be tempted. Unfortunately for her, the ravioli had a huge dollop of chicken mixed with the lobster for body, as well as an apparently wonderful chicken sauce surrounding it, and she only discovered this fact after practically beating it out of the restaurant staff two days later. I suspect that part of the reason why we're seeing so many lawsuits involving food allergies is because restaurant staffs would rather lie for hours or days than check on a dish's ingredients; in any case, she's fine, and I'm going to go to extra efforts to make sure that our mutual allergies don't affect the other.)

From: [identity profile] ellen-datlow.livejournal.com


How awful! I'm lucky that I don't seem to be allergic to any foods. Although I once had an allergic reaction to the combination of too much champagne and shrimp (the anti-histamine fixed it). It only happened that once.

From: [identity profile] sclerotic-rings.livejournal.com


Oh, you're lucky. (By the way, if you want to be a bit more adventurous, try your recipe with turkey. This is my and the Czarina's workaround, and nothing says "it's time for the holidays" like the smell of hot turkey soup the moment you walk into the house.)

From: [identity profile] ellen-datlow.livejournal.com


I had turkey soup once and it was great. But I don't cook turkey, so no leftovers for a soup...the one time I cooked the turkey for Thanksgiving when I had a big apt and lots of friends over for dinner, I almost dropped the turkey into the litter box, which was right by the oven :-) Whew, that was close.

From: [identity profile] sclerotic-rings.livejournal.com


In that case, if you're ever in the Dallas area, you'll have to let me fix the turkey. My tandoori turkey recipe is so popular that the Czarina's family expects it for every major holiday but Halloween, and friends try to find excuses for parties just so I'll do another one. Between the tandoori paste and a very slow roast in my smoker, the turkey ends up so moist and so tender that tasters can squeeze a piece of cold white meat in their fists and watch the juice run down their arms. That's my calling: I wasn't meant to be a writer. I was meant to be a turkey roaster!

From: [identity profile] ellen-datlow.livejournal.com


Yum! I'm sooo there.
I have had deep fried turkey (I think this has been discussed somewhere on an earlier post) at Kelly Link and Gavin Grant's wedding down in Asheville, NC several years ago. It was incredible. I love turkey in all its forms, so would be happy to taste your tandoori turkey (I love good tandoori chicken, but it's really hard to find in NYC--I mean GOOD tandoori chicken--it's usually too dry or too wet).
.

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