After 20+ years of being a vegetarian – I am in the re-learning phase of a “new” diet. In the past couple of months I have added some meat products back into my diet and with that is re-teaching myself how to prepare them. I purchased a whole chicken and then quickly put it into my freezer. I want to make it, but I was a little nervous and I also realized that I no longer owned a roasting pan! I thought about the chicken in my freezer, but still could not make myself cook it. After what seemed liked forever of looking and reading about roasting pan – I purchased one – the time had come to cook the chicken!
I buttered and seasoned the bird, added the vegetables and put it in the oven to cook. I checked on it a couple of times, covering it and adding some butter. I took it out and it looked beautiful – now to remember how to carve – not so good on that one – but over time I will get better. The meat was moist and tasty. After the meal – I took the rest of the meat off the bones and decided to make chicken stock. The bones, the veggies from roasting and all the good juice from the bottom of the pan went into the soup pot and the simmering began! After many hours the stock was ready, poured into mason jars and allowed to cool.
1. Cut all your vegetables and set them aside.
2. Pour your broth and water, if broth is thick into a soup pot.
3. Add your vegetables and barley or other grain to the pot – bring to a small boil and then simmer for at least an hour.
4. Add seasonings – once you have allowed to simmer and cook – it is ready. Stella seems to only like soups that are pureed at the moment, so…
5. Take the soup off the heat and allow to cool slightly. Using a hand held immersion blend – puree the soup.
6. Return the soup to the heat and bring to your desired temperature.
This soup was good and even better with some bread (recipe coming tomorrow). Stella loved it – only if I added some freshly grated Parmesan cheese!