Anti-Microwave

Awesome food from a tiny kitchen in Brooklyn

One Chicken = Double Delicious

So you have a chicken.  Chicken soup?  Check.  Chicken salad?  Check.  Get ready for awesome.

I’ve been feeling under the weather lately, which is a perfect excuse for me to make my favorite thing ever.

You only need a few ingredients: The Chicken (mine’s about 3 pounds, but once I did a six-pound chicken, that was scary), couple carrots, few ribs of celery, ‘bout one onion, egg noodles, bay leaf, salt and pepper.  Done.

Remove and discard the bag of guts inside the chicken, rinse it in cold water, and stick it in your pot.  THEN WASH YOUR HANDS.

Cover it with your recently-chunked onions, carrots, and celery, plus one or two bay leaves (I used two ‘cause they were small).  Salt and pepper it well, fill the pot up with water, turn on the heat, and cover.

[Okay, so, I thought I was getting pictures of the next few steps, but actually I’d taken my SD card out of the camera and was oblivious to the large, black, super-obvious “NO MEMORY CARD IN CAMERA” messages.]

But anyway, you need to bring the water to a boil, then continue boiling lightly for two hours.  Two whole hours.  Go do something.

[2 hours later]

Remove the chicken with some large tongs or forks or whatever.  I used a couple of forks.  You should notice that the chicken literally disintegrates.  There is no exaggeration in the phrase “meat falling off the bone.”  Put your boiled chicken bits on a cutting board, and fork the meat into nice bite-size shreds, and stick ‘em in a bowl.

Now you have a bowl full of shredded chicken.  Put half of it back in the soup, and make the other half into…CHICKEN SALAD!

Yep, it’s as easy as MAYO, CELERY, PAPRIKA, DILL, SALT AND PEPPER.  (I know that’s more than three.  Sorry.)

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CHICKEN NOODLE SOUP
Serves 6-8

Ingredients:
3-or-4-pound chicken
2 carrots
5 ribs celery
small onion
bay leaf
2 cups egg noodles
salt and pepper to taste

1. De-gut and rinse chicken; put in pot.

2. Dice carrots, celery, and onion.  Add to pot, along with bay leaf and salt and pepper to taste.

3. Fill pot with water to about 2 in. from top.  Cover and bring to a boil; lower heat and simmer for 2 hours.

4. Turn off heat and remove chicken from soup.  Shred meat and return to pot.  Remove bay leaves.

5. Add egg noodles and simmer another 5-10 minutes.  Serve with salt and pepper.

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CHICKEN SALAD
Serves 3-4

Ingredients:
half a boiled chicken, shredded
4 ribs celery
1 1/2 Tbsp. mayonnaise
2 tsp. dill
1 tsp. paprika
salt and pepper to taste

Chop celery, combine ingredients and serve.

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