On 11/12/2011 9:29 PM, Ozgirl wrote:
> Sounds great, right up my alley for flavour I will just use red
> tomatoes, have never seen green here unless they are unripe tomatoes

yup, unripe tomatoes
and yummy

kate


>
> "basilisk" > wrote in message
> news
>>
>> Ingredients:
>>
>> 7 chicken thighs (leave skin on for now)
>> 1 cup of green peas
>> 3.5 cups of chopped celery
>> 8 oz. okra pods cut in half (adds body to soup)
>> 1 cup chopped green onions bulb and tops
>> 1.5 cups of fresh sliced mushrooms
>> 1 cup of chopped green tomatoes (these are readily available in
>> southern US, not sure about else where)
>> 1 smoked ham hock, if avoiding pork use a smoked turkey leg
>> 1 rosemary branch
>> 1 tsp cracked black pepper
>> .5 tsp of garlic powder
>> 2 tsp of salt
>> 5 bay leaves
>> large pinch of sage
>>
>> Boil chicken (with skin) until tender in 5 quarts of water
>> with sage, bay leaves, garlic powder, rosemary branch, ham hock,
>> salt and pepper. Remove chicken thighs let cool until they can be
>> deskinned and deboned, remove rosemary branch and bay leaves and
>> discard them.
>>
>> While chicken is cooling, put everything but peas in boiling stock,
>> cook for 20 minutes before adding prepared chicken back in, add
>> chicken and cook for an additional 20 minutes adding peas in the last
>> 5 minutes.
>>
>> Sample and add salt and pepper to taste.
>>
>> before serving retrieve hamhock and save for breakfast, if using turkey
>> remove it prior to add vegetables.
>>
>> Makes 20 2 cup servings with 4 grams of carbs, 68 calories and 7 grams
>> of protein per serving.
>>
>> Enjoy
>>
>> basilisk
>>
>> --
>> A wink is as good as a nod to a blind horse
>