CHOKING THE CHICKEN

using intimidation to get a little lay never works..

well, since nobody wants to part with any of their damn precious chicken soup receipts. Ill just have to keep eating twinkies.

You'll get fat on those twinkies... just warning ya.

I bake mine (after choking them).

Hey - do you remember when we all sent Twinkies to Seal Poet's mother in law!

Well - I didn't, because they're not sold here, but lots of others did!

Great joke!

This might be a good place to include the galah recipe.

1 Galah
1 4 gallon metal bucket, can or something (almost filled with water)
1 stone.

Put galah and stone in the bucket of water.
Cook for about 24 hours over a roaring fire.
Keep adding water.
Remove from heat, empty remaining water.
Throw away galah.
Eat stone.

Here's the galah:
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There is a version of the gallah recipe in every culture. Thanks. Now , any schikn soup recipes?
Its a mission. I want to get into the SOlanco Fair 1st annual chickn soup cookoff contest. I have my moms and her chickn soup was more a Jewish Goldina Joich recipe, wherein one cooks the living crapp out of the chicken.Then one Disarticulates the meat and bonal structures and adds salt and then eats the broth and meat with matzoh or kluski.(I dont know is kluskis are kosher but my mom did that_)

I will attribute the author as the discovere of the recipe, (Like gungasnakes chicken soup, that oughta get me recognized)

You'll get lead poisoning with that one.

I could send you some Mountain pepper leaf and/or berries. Its an Australian native plant that grows in the mountains. It backgrounds your soup and builds/boosts flavour.
I wrote an article for Bushfoods Magazine about it about 10 years ago.

Adds another dimension of flavor? Who sells the stuff?

Not Penzeys, I don't think. If Dadpad will send...

Ah, I get it. Hard to reproduce/market in a recipe.



Well, y'know me, I like something going on in my soups sometimes, at least the soups with meat, fish, or fowl, and for me 'going on' usually involves some chile material and some garlic presence, some onion stance, and the odd other vegetables. But, there's much else out there to make a soup spark.

I'd look at whatever is in the latest Penzey's as a trigger for ideas... not so much the recipes, but the array of spices/herbs.

Considered southwestern or Mexican?

Moroccan? Don't have a clue if soup is a thing in Morocco, but the cuisine is interesting, and includes chickens.

Okay, here is our secret chicken soup recipe, no longer secret though...

1 soup hen (far better taste than with regular chicken)
1 liter water
1 onion
2 cloves
1 bay leave
1 lovage
1 bouquet garni
1 tablespoon broth (instant)
50 g noodles
1 carrot (optional)

Mix all ingredients and cook for 30 minutes, take out the greenery
and cook for another 40 to 60 minutes.

Cook noodles separately, otherwise the soup becomes slightly discolored
if cooked along with the chicken soup.

ADAMSON AND THE REVENGE OF THE TOUGH HEN
-----------------------------------------------------------
(oscar jacobsson - swedish cartoonist 1889 - 1945)



***we'll replace ADAMSON with FARMERMAN :wink:

Remember him, hamburger?

Go here for stockists. You'll need to email them and ask about stockists in your area or you can E shop on the site.

http://www.cherikoff.net/cherikoff/index.php


Their blends are better than my raw ingredients.

I'm happy to send you some but you get what I've got on hand. Raw ingredients are not always the best way but sometimes is ggod to have a bit of raw ingredient to highlite the flavours.

Long cooking times and heat can alter the flavour results.

Other flavourings that might be suitable.

Bush tomato (also called akudjera)
Wild thyme (pretty amazing stuff)
Wattleseed

The wattle seed extract make an excellent addition to brewed coffee.



For moderators.
http://www.dining-downunder.com/idevaffiliate/

busy learning.... thanks to dadpad.





On carrot/s being optional, I dunno. I'm pretty pro carrot, if careful re the amount. I suppose it depends.. on the amount of bunnies hopping around the kitchen floor...

Im gonna do an APB for those herbs dadpad. Also CJ, whats in the bouquet garni? Im used to using one with like thyme rosemary, garlic cloves all in a net bag that is removed before eating?

We have a version called chicken corn soup which is good but is like eating oatmeal every day. It gets old after a few times.

Looking for zip but dont want any soups that use cumin, cant stand cumin.

For the chicken soup, our bouquet garni includes celery root, carrots,
parsley, leek and turnip.