Saturday, June 4, 2016

Starting Again - Chicken Soup for the Blog

Where in the world have I been? I seriously did not realise how long it had been since I blogged here. What a disgrace. You have no idea how many food photos I've taken with the clear intention of blogging and then I very clearly have failed to do just that.

I'm truly sitting here blown away that so much time has passed. Life's like that I guess but it's time to change that. I'm back and I'm planning to blog here weekly at least for the rest of 2016 and beyond.

I have a few recipes ready to go and I'll be focussing on easy to make and budget friendly food because that's what most of us are looking for. It's winter here in Sydney right now (pouring rain today) and there's nothing nicer than knowing there's a warm pot of food bubbling away on the stove. So let's start with this one - Chicken Leg Soup.

This recipe came about because I found some super cheap chicken legs a week or so a ago. 4 chicken legs cost me $1.50. A container of UHT chicken stock is $3. A bag of chicken necks was $3. And so I bought the legs and made my own stock and soup.

This soup was also a great way to clean out all the veggies from the fridge....the lame celery, the sad carrot, the lone potato, that bruised zucchini...

Chicken Leg Soup
Ingredients for stock:
4 chicken legs
1 onion (peeled and quartered)
1 carrot (Cut in chunks)
1 whole garlic clove
The leafy top of a bunch of celery (I like using the leaves because they have a peppery flavour and it's less waste but a stick or two works fine).
Throw all these in the pot with 2 litres of water. Bring to the boil and reduce to a simmer. Cook until meat is falling of the bones (about 1 hour)
Strain through a fine sieve. Separate chicken meat from veggies and bones and reserve.
Chicken Soup
1 Onion
1 1 carrot diced
2 celery sticks diced
veggies of your choice - 1 potato diced, 1 zucchini, green beans, frozen peas, spinach about 2 or 3 cups if you have fresh herbs like parsley or basil they work well too. (if I use frozen peas save to add with chicken).
reserved meat
Soften onion, carrot and celery in a little butter or olive oil. Add other veggies and toss to coat. Add stock and cook until firmest veggie (eg potato) is soft. Return chicken (and peas) and warm though.
Serve with crusty bread.
I got 8 serves easily from this recipe. It was delicious and very economical.