My daughter Emily was really sick this weekend and she was asking for some chicken soup. I went to the grocery store and bought a can of progresso chicken soup. I opened up the can and put it in the pot and thought to myself "You can do better than this." While I was at the grocery store, I also bought a 4lb organic free range chicken because in the back of my mind I just knew the can of soup wasn't going to cut it. I make a lot of soup in the winter time but I haven't made chicken soup in awhile and I have to say it came out great.
1 3-4lb organic free range chicken
6 medium size red potatoes chopped into chunks
4 medium carrots cut in rings
3 stalks of celery
1 medium onion
chopped fresh parsley
freshly ground pepper
Throw the chicken in the large pot and fill with water about an inch above the chicken. Salt the water, bring to a boil and reduce to a simmer for 3 hours.
Skim the top of the water and remove the foam that forms as the chicken is cooking. Remove the chicken from the pot and when it is cool enough break it up into pieces. To reduce the fat in the broth you can put the broth in a shallow pan to cool, then refrigerate until the fat rises to the top. You can leave it over night or a few hours should do it. Skim the fat off the top of the broth and return to a clean pot to reheat. Add the vegetables and cook for about 1 hour add the chicken pieces for the last 10 minutes. I have to say there wasn't that much fat to skim off the top of the broth after I refrigerated it. I guess this really was a free range chicken.
Garlic's wonderful properties
Garlic is one of the oldest cultivated crops and references to garlic are found in ancient sanskrit. A root vegetable in the onion family garlic is know for its wonderful flavoring in just about every cuisine. In addition to garlics culinary wonders it may have many health benefits from helping to ward off cancer to reducing your risk of heart disease. Many of the health benefits in garlic may be attributed to organosulfur compounds found in the bulb. In animal studies garlic and organsulfur compounds have been found to inhibit the development of chemical induced cancers of the Gastrointestinal tract. Studies have also showed that organosulfur compounds may induce apoptosis (programed cell death) of precancerous and cancerous cells. Garlic also has been found to help lower cholesterol and it has antimicrobial and antifungal properties as well. So include garlic in your cooking regularly.
Subscribe to:
Posts (Atom)
