I think it is going to be chicken veggie soup. I went out to the
freezer, dug around and found a smallish whole bird that will fit in
the pressure cooker. Pressure cooker makes the very best stock. The
stock becomes heavily chicken flavored. But I do cook the chicken for
about an hour. That pulls all the flavor out of the bird and bones.
I'll use the usual for making the stock -- celery,, onion, carrot, bay
leaf, garlic, thyme and a bit of s&p.
I alway use a ues strainer to get out the odds and ends but this time
I think I will also strain the stock through cheesecloth.
This is going to be a kind of kitchen sink chicken soup. Carrot,
onion, celery, green beans, cabbage, maybe some spinach.
I've got a baguette and home made garlic butter to go with the soup.
It's a good project for a totally dark, grey, nasty day.

What's on your menu for today?

Janet US