The head cook is,,,,,,ME,,,!!

Well,,,,seein as how I was volunteered to be Head Cook in this household,,,,,,AND since them big azzed snowflakes are just a swirling outside,,,I thought a good hearty chicken soup would be the order of the day,,,, Clap

. I've made Chicken Soup before but it was kinda blah and wonderin what others use as far as spices to make it ,,,,"different",, Clap

I gots some drumsticks, (cause the wife likes em) carrots, celery, cabbage, rice, or noodles and some small red taters quartered.

What Ya'll use,,,??

I don't know what she uses for spices, but she uses a cornish game hen, or whatever they're called. Boils it and that makes the broth, and peels the meat off for that part. I like the the wide noodles so she usually uses them. It's good and tasty.

D14, D17, 5020, 612H, CASE 446

Usually put poultry seasoning, nutmeg and celery leaves in the water while cooking the chicken.

Yes, save the cabbage for the cole slaw. If wanted, toss in minced cauliflower, and minced onion.

I tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science.

CHIT,,,what's wrong with me,,,?? Can't figure why I did not think of Poultry Seasoning,,!! But,,,,but,,I will next time,,!! Clap

admaybe a little "mrs dash", i use: chicky, mushrooms (the button ones have the best flavor), a dash of "no sALT", celery, carrots, also use the red taters, chicky broth, diced garlic, diced onion, 2 tbs liquid smoke, 3 tbs au jus, and ad what you like too.

OK,,SOoooo,,,lookin like the Poultry Seasoning is the hands down fav to go in the chickie soup,,,, Clap

ALSO,,,At least 5 stalks diced celery,(which I love), 1 pound diced carrots (I like, the wife hates), quartered red taters,,a good handful of rice OR noodles,,1 onion diced, 1 303 can mixed vegetables,, (for color) 1 large pkg of your choice chickies parts,,(I like thighs, wife likes drumsticks), generous helpin of Poultry Seasoning.

OPTIONS = barley, smoke flavoring, cauliflower, nutmeg (I like the "thought" of this) a couple tbs of Tony's( Wink

)

HMMmmmm,,,hoping it snows again this weekend,,so's I can experiment some more,, I better go over all the suggestions so's I don't forget any ingredients,,,, Clap

Yep,,Coke,,that'd be a good one too,,,, Clap

Coke wrote:

Y'all got seasoned salt there? About a teaspoon per cup of liquid.

Yikes! That would be awful dang salty.
There is so much sodium hidden in foods nowadays, you very seldom have to add any

I tried to follow the science, but it was not there. I then followed the money, and that’s where I found the science.

I know nothing about cooking, but I Wink

been to the baby carrot factory. Yep baby carrots are manufactured. They send the 1.5 by 14 or 16 inches long carrots up the conveyor and out the other end comes the babies you buy at the store.

Most of the Germain heritage people I grew up around had rice and egg noodles to add as you wished to both chicken or beef soup. Foreign idea to my wife. But I have almost got her converted in 40+ years. And she has introduced me to putting barley in soup too.

Carrots and celery are the veggies grew up with in soup. As a kid I did my best to get as few as possible. As I got older the better they are.

As for what its worth, my mother always claimed old strewing hens had much more flavor for soup than a young fryer bird. But unless your growing your own, your not going to find a older bird. So that kind goes with Ted's boil that bird good to get all the flavor out of the bones.

An that brings me to another new to me thing my wife cooked. That is the turkey bones after Thanksgiving. When you get tired of left over turkey left over's make soup. You can put about any left over from the feast in the pot. So she always want the biggest bird she can get. She really want to find one over 30 lbs, Wink

so far I think 28+ is the biggest.

And as for all the soup she put bouillon cubes(no idea how to spell it, she says bull youn) in for more flavor. What are they, again "I know nothing, nothing."

Edited by Ray54 - 29 Oct 2020 at 10:48am

Yeah,,Ray,,I seen that on that TV program "How It's Made" and they take all the carrots too big for packaging and put em thru a machine and out comes all them "Baby Carrots",,,,,, LOL

Hey BossMan,,the wife always insisted on bone-in and skin-on chickie parts for the flavor after a good boil job,,,I'ma gonna have to try the nutmeg,,the Barley and the Poultry Seasoning next time for sure,,,, Clap

The chicken Boulioon is good but gosh they got lots of salt,,,,,

only place i use chicky broth is when cooking taters. slice your taters off square (save the slices) pat the starch off the taters, place them in a big pot/dutch oven, pour chicky broth all around them and simmer, add when the broth is low as the taters will soak up the broth. done when taters are soft. serve warm. the slices can be fried on the grill or in the insta pot. season as you like. leave the skin on, that where the good for you stuff is in the skin!

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