Chicken soup variations
 

I started with a resolution to try new recipes. Then Jim got sick with
an ordinary head and chest cold. This calls for chicken soup. The
first experiment was with Vietnamese style soup. I didn't follow an
exact recipe, but we roasted a duck the first day (just before he got
sick), ate the drumsticks, then threw the carcass including the breasts
into the stock pot the second day. When all was soupy (4 hours?), we
removed the bones, cut up the breast meat and served it at the table
with a side of: lime quarters, chopped cilantro, grated ginger, chopped
scallions and a little garlic. Wonderful. It was so good, in fact,
that I'm thinking of skipping the first day and proceeding straight to
the second. Roast duck isn't nearly so good as duck soup.


Yesterday Jim's symptoms were in full swing so I headed out to the
supermarket for supplies and bought 2 roaster chickens at .99/#. Jim
hacked them up, reserved the drumsticks and breast and threw the rest in
the stock pot. He kept drinking the broth all day. For dinner, we
strained the stock. I then made some of it into a recipe from the
Silver Palate New Times cookbook. I discovered that I didn't have pine
nuts (was sure I always had them in the house) and wanted it to have
more vegetables so I fiddled with the recipe a little (part of the
resolution was not to do that), but basically it is chicken stock,
chopped breast meat, (onions, carrots and celery that the recipe doesn't
call for), marsala, cream and saffron. I don't know when I've tasted
such a wonderful combination of flavors. Having the chicken stock on
hand is a pain in the neck (it seems like every pot in the house got
used and greasy), but if there's stock in the freezer, the soup goes
together very quickly.


--Lia

In article >,
Julia Altshuler > wrote:

>.....but basically it is chicken stock,
> chopped breast meat, (onions, carrots and celery that the recipe doesn't
> call for), marsala, cream and saffron.

I've got a chicken (or most of a chicken) simmering with carrots, onion,
and celery down in the kitchen. So what is "marsala?" Is it that
curry-like concoction (garam marsala?) that I've had on the shelf down
there for so long that it is probably completely tasteless?

Regards,
Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)

Dave W. wrote:
<snip>

So what is "marsala?" Is it that
> curry-like concoction (garam marsala?) that I've had on the shelf down
> there for so long that it is probably completely tasteless?
>
> Regards,
> Dave W.
>

http://www.champagneswines.com/wine/marsala.htm

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

Dave W. wrote:

> I've got a chicken (or most of a chicken) simmering with carrots, onion,
> and celery down in the kitchen. So what is "marsala?" Is it that
> curry-like concoction (garam marsala?) that I've had on the shelf down
> there for so long that it is probably completely tasteless?


I got up to check the bottle for spelling. Marsala is a sweet aromatic
wine with flavors of raisins, prunes and figs. Look for it in the
dessert wine section of the wine store. My recipe called for half a cup
in 6 cups of chicken stock.

--Lia

Julia Altshuler > wrote in
:

> Dave W. wrote:
>
> > I've got a chicken (or most of a chicken) simmering with carrots,
> > onion, and celery down in the kitchen. So what is "marsala?" Is it
> > that curry-like concoction (garam marsala?) that I've had on the
> > shelf down there for so long that it is probably completely
> > tasteless?
>
>
> I got up to check the bottle for spelling. Marsala is a sweet
> aromatic wine with flavors of raisins, prunes and figs. Look for it
> in the dessert wine section of the wine store. My recipe called for
> half a cup in 6 cups of chicken stock.
>
> --Lia
>
>

sherry works well too. I prefer marsalla in a cake.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Hahabogus wrote:
>
> sherry works well too. I prefer marsalla in a cake.
>
I like a touch of sherry in chicken stock, too. Marsala also works
really well for flavoring sauteed mushrooms that become a sauce topping
for pork chops.

-aem

"Julia Altshuler" > wrote in message
...
> Dave W. wrote:
>
> > I've got a chicken (or most of a chicken) simmering with carrots, onion,
> > and celery down in the kitchen. So what is "marsala?" Is it that
> > curry-like concoction (garam marsala?) that I've had on the shelf down
> > there for so long that it is probably completely tasteless?
>
>
> I got up to check the bottle for spelling. Marsala is a sweet aromatic
> wine with flavors of raisins, prunes and figs. Look for it in the
> dessert wine section of the wine store. My recipe called for half a cup
> in 6 cups of chicken stock.
>

Marsala comes in both sweet and dry versions. Dry Marsala is used when
making chicken Marsala.
http://recipes.lidiasitaly.com/Produ...?productID=494

Vox Humana wrote:

> Marsala comes in both sweet and dry versions. Dry Marsala is used when
> making chicken Marsala.


I took the note about Marsala being sweet from the bottle I used in
making the soup last night, but, come to think of it, the recipe said
just to use Marsala and didn't mention dry or sweet varieties. With
that in mind, anyone is free to use whatever sort of Marsala or sherry
they like, but I'm recommending sweet Marsala because that's what I
tried and loved.


--Lia

In article >,
Julia Altshuler > wrote:

> Dave W. wrote:
>
> > I've got a chicken (or most of a chicken) simmering with carrots, onion,
> > and celery down in the kitchen. So what is "marsala?" Is it that
> > curry-like concoction (garam marsala?) that I've had on the shelf down
> > there for so long that it is probably completely tasteless?
>
>
> I got up to check the bottle for spelling. Marsala is a sweet aromatic
> wine with flavors of raisins, prunes and figs. Look for it in the
> dessert wine section of the wine store. My recipe called for half a cup
> in 6 cups of chicken stock.
>
> --Lia

Aha! Thanks. My wife suggested it was wine. I'm heading up the pike to
Missouri tomorrow to do some wine and beer shopping. I added Marsala to
the list .... perhaps I'll get both sweet and (following Vox Humana's
suggestion) dry varieties.

Thanks again!

Dave W.

--
Living in the Ozarks
For email, edu will do.

During times of universal deceit, telling the truth
becomes a revolutionary act. - George Orwell, (1903-1950)