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Mar. 23rd, 2009
(A descriptive, rather than prescriptive, recipe)
Take 3 leeks of suggestively large proportions (ca. 1 lb each, trimmed weight). Trim, clean, and slice thinly crosswise.
Take a goodly amount of mushrooms (maybe nearly a pound?), wash and slice thinly.
Ask your butcher for chicken parts for making soup: backs, necks, whatever they have. When asked for an amount, gesture an approximate volume with your hands. Receive about the equivalent of a whole chicken in weight but comprised of backs and necks.
Put the chicken in a crockpot with as much water as it will contain along with a couple stalks of celery, chopped, and a handful of bay leaves. Simmer until bedtime then let cool overnight and refrigerate until you get home from work.
Meanwhile, skim some of the chicken fat off the top of the crockpot and saute the leeks until cooked and slightly browned. Repeat separately with the mushrooms. Pop these into the fridge until the next day.
Get home from work. Strain the chunky bits out of the broth and put said chunky bits back in the crockpot with more water, because the pot wasn't really large enough for the right chicken-to-water ratio and the chicken still has lots of good stuff in it. Mash up the chicken chunky bits into a bit of a slurry, add another handful of bay leaves, and simmer for an hour. Meanwhile put the broth, leeks, and mushrooms into the BIG cookpot (the one you should have used for making the broth except that you would have forgotten to keep checking on it and it would have scorched and you've learned to do all your long-simmering in the crock pot) and set it to simmer.
When the other pot (the one with the chunky chickeny bits) has simmered enough to extract more chickeny goodness, strain it and discard the chunky bits. Add this broth to the BIG pot. Simmer a little more until too hungry to wait.
Serve up a bowl full, salt to taste, then finish with a pinch of that truffle salt that![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
j_i_m_r convinced you to buy. Yum. Try to make it last for three dinners even though you could really drink the whole gallon or so in a single sitting.
Take 3 leeks of suggestively large proportions (ca. 1 lb each, trimmed weight). Trim, clean, and slice thinly crosswise.
Take a goodly amount of mushrooms (maybe nearly a pound?), wash and slice thinly.
Ask your butcher for chicken parts for making soup: backs, necks, whatever they have. When asked for an amount, gesture an approximate volume with your hands. Receive about the equivalent of a whole chicken in weight but comprised of backs and necks.
Put the chicken in a crockpot with as much water as it will contain along with a couple stalks of celery, chopped, and a handful of bay leaves. Simmer until bedtime then let cool overnight and refrigerate until you get home from work.
Meanwhile, skim some of the chicken fat off the top of the crockpot and saute the leeks until cooked and slightly browned. Repeat separately with the mushrooms. Pop these into the fridge until the next day.
Get home from work. Strain the chunky bits out of the broth and put said chunky bits back in the crockpot with more water, because the pot wasn't really large enough for the right chicken-to-water ratio and the chicken still has lots of good stuff in it. Mash up the chicken chunky bits into a bit of a slurry, add another handful of bay leaves, and simmer for an hour. Meanwhile put the broth, leeks, and mushrooms into the BIG cookpot (the one you should have used for making the broth except that you would have forgotten to keep checking on it and it would have scorched and you've learned to do all your long-simmering in the crock pot) and set it to simmer.
When the other pot (the one with the chunky chickeny bits) has simmered enough to extract more chickeny goodness, strain it and discard the chunky bits. Add this broth to the BIG pot. Simmer a little more until too hungry to wait.
Serve up a bowl full, salt to taste, then finish with a pinch of that truffle salt that
j_i_m_r convinced you to buy. Yum. Try to make it last for three dinners even though you could really drink the whole gallon or so in a single sitting.Yay bicycling
Mar. 23rd, 2009 09:43 pmI carried through on my Sunday preparations and returned to bicycling to work today. At the time I leave the house it's just barely turning towards dawn: still dark enough to require lights, but probably only for another couple of weeks. So I plunged back into my full 10-mile route at lunch and was much more awake through the afternoon that has been usual lately. That might also have to do with project-direction-whiplash. It's a good thing I didn't actually put time in on the Work Brought Home yesterday, because today it was all about, "Let's not waste time on another detailed interim report. Just do the executive summary and then we'll finish everything up in the final report for the next version." So by spending yesterday evening sewing, I dodged a bunch of wasted effort. Sewing? More progress on the Gothic Underdress and more alterations on some modern outfits. Nothing completed at the moment.