This recipe is from one of my friends who only has eight children. When Carolyn McNellis’ kids were all still living at home, their property had a spot for ice-skating. The children and all of their friends would have a ball skating. Then, when they were cold, they would all pile into the house. Waiting for them along with Carolyn would be a big pot of “Chicken Soup for a Chilly Weekend.” (Note: This soup starts out as a chicken dinner).
Ingredients and Preparation
Season one large or two small chickens with garlic powder, salt and pepper.
Roast upside down at 400 degrees for 1 to 1 /12 hours.
Meanwhile, make the stuffing with whole wheat bread cubes, sautéed chopped onions, celery with leaves and shredded carrots (for your eyes) in butter.
Add bread and enough water in stock to moisten stuffing.
Add salt, pepper, sage, chopped parsley and sliced almonds. Keep warm in skillet.
Gravy--use your own recipe and add to it salt, pepper, sage and summer savory.
When serving, keep a bowl (graveyard) nearby for all discarded skin and bones.
Enjoy! But You Are Not Done Yet.
After the meal when all retire to watch the game or go out to play, you pull all the meat from the bones.
Chill the chicken.
The remaining bones and skin go into a pot with at least 2 quarts of stock or water and simmer for 4 hours. You may add garlic to the stock if you choose.
After simmering, strain the liquid into a bowl. Cool. Then chill overnight.
You are not through yet. Pick through the bones for bits of skin and meat and add to your doggie’s kibble. Careful, no bones.
Go to bed!
The next day it’s time to make the soup.
Skim the fat from the stock.
Sauté onions, celery, carrots, and red pepper until soft in the soup pot.
Add stock, leftover gravy and stuffing to the pot. When it boils, add 1/2 cup wild rice, simmer and cover for 20 minutes.
Add 1/2 to 3/4 cup of barley, bring to a boil, and then simmer 45 to 50 minutes.
During the last 5 to 7 minutes, add chicken, green beans, peas, broccoli, and corn (the kids like it) and simmer until veggies are just done.
Eat. Go to bed.
Now if you are like me and expect down to the teaspoon just how much of this and that to use, this is a recipe to test you and help your creativity. And that is what my friend Carolyn is—a great “from-scratch” cook, and a magnificent artist.
