highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric posting in [community profile] batchlunch
All due credit to [personal profile] trojie for the original recipe. I changed the cut of chicken, the vegetables, and the method of cooking.


Preparation: This recipe is optimised for the slowcooker - but it should work just fine on the stove. Trojie's instructions for stoves were "simmer until it smells good and you're hungry".

Storage: I strongly recommend batching this up straight away - I found it rather bland on the first night, but immensely improved by sitting in the fridge overnight. The refrigerated product doesn't look too good - the fat rises to the top - but is delicious. I believe it freezes OK, but haven't tested yet.

Dietary notes: This might work alright as a vegetable soup recipe, but you'd want to play around with stocks and herbs to give it enough zing. It ought to be gluten-free if you choose your stocks right, and it's lactose-free.

Accessibility: Bit of a win-some, lose-some situation here. The slowcooker means you can put it on and go away and deal with it later, at least. My process involved a lot of chopping, but if you can cut that down, and use diced fillets instead of legs, it might be simpler.



Ingredients can probably be swapped in and out at will, but the lemon juice is what makes it.

4 chicken legs, skin on
1 onion, diced
1 leek, sliced
2 medium carrots, roughly chopped
1 parsnip, roughly chopped
4-5 cups of chicken stock
2 tsp minced garlic (suggest mixing in with stock)
GENEROUS HANDFULS of whatever herbs you have to hand - I used rosemary, thyme, oregano and basil (Note - or teaspoonfuls if dried!)
A generous squeeze of lemon juice
Pepper to taste

Place all ingredients in slow-cooker.
Set to cook all day - I did a couple of hours on high, for the sake of the chicken and not dying of Salmonella, and the rest on low.
Before eating, scoop out the chicken legs. De-bone and shred the meat. Stir back through.

I suggest letting this soup sit overnight before eating. Season with fresh cracked pepper.

Date: 2012-01-08 04:30 am (UTC)
seekergeek: (Default)
From: [personal profile] seekergeek
May I make a suggestion? I would qualify generous handfuls of herb to be FRESH herbs only. Handfuls of dry herbs can make it taste downright medicinal, depending on the herbs. *grimaces in memory* Spoonfuls of dried herbs, though...

Otherwise, this sounds great!

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