Happy November! Whew, 58 days left in 2009 (and 52 til Christmas!), if you can believe it. Hope your Halloween was--well, spooky. I spent mine indoors this year, handing out candy, eating candy, and watching "The Orphanage", or El orfanato, to be accurate--a really good Spanish movie that will definitely give you the heeby-jeebies.
To summarize my October (since Thanksgiving), it has been a steady stream of deadlines, with little time to do much else, other than eat, sleep, and go to class. I did, however, get a smidge of time last weekend to put together chicken soup! First time, too. I got it from my Mom, who absolutely prides herself on it. It's a great recipe to turn to when the weather gets cold, and way easy to put together. Once you have it, it's just so.... warming! (I personally think it was as good as my Mama's.)
***For removing the chicken neck, I found this blog most helpful. Be sure to save it and add it to your chicken, because it will give your broth flavour :)
Homemade Chicken Soup
1 Whole Chicken (I use a fryer, but any whole chicken will do)
Enough Water to Cover Chicken in Large Pot
The quantities for the ingredients below are up to you, really.
3 Cups, Carrots, Chopped
2 Cups, Celery, Chopped
2 Cups, Onions, Chopped
Fresh Dill, Chopped
2 Cloves Garlic, Minced
3 Tbsp. Salt to taste (if you don’t use enough salt, it will taste like dish
detergent, according to Ina Garten!)
2 Tbsp. Pepper to taste
Wash chicken thoroughly and remove innards (giblet, neck, etc.)
Place in large pot and cover with water. Bring to boil, skimming the surface.
Lower heat to a simmer.
Add vegetables and seasonings. Simmer approximately 4 hours.
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