Comfort Foods
Arianera
Posts: 128 Member
I know that a lot of you are dealing with many restrictions - so what do you turn to when you need "comfort food"?
For me it's probably homemade chicken soup.
It's different every time, but my family's rough recipe is
1 whole chicken
1 medium onion or leek
2-3 cloves garlic
2 stalks celery or 1/2 celeriac (celery root, fewer strings, but still not an explicitly low-fiber choice)
3-4 large carrots, peeled
1-2 parsnips, peeled
3 cloves
handful pepper corns
salt
dill or other herb (optional)
Rinse chicken and neck, place in pot. Add spices & cover with water and bring to a low simmer.
Peel the veg and chop them into 3-4 inch pieces. Add when the pot comes to a simmer.
Simmer approximately 90 minutes. Chill overnight.
Remove fat from top of pot (and reserve if desired for other cooking).
Strain off broth through a colander into a clean pot.
Remove skin and pick the chicken off the bones. Chop all the dark meat and 1 breast, add to the soup. Reserve the other breast for chicken salad or other uses.
Cut the veggies that look edible into bite-size pieces and return to the pot (typically the carrots, parsnips and celery or celeriac).
Squeeze the remaining veg to remove all retained broth.
We typically add noodles, rice, or matzoh balls (for special occasions) or just serve with fresh bread. (I've so far not had to eliminate gluten).
For me it's probably homemade chicken soup.
It's different every time, but my family's rough recipe is
1 whole chicken
1 medium onion or leek
2-3 cloves garlic
2 stalks celery or 1/2 celeriac (celery root, fewer strings, but still not an explicitly low-fiber choice)
3-4 large carrots, peeled
1-2 parsnips, peeled
3 cloves
handful pepper corns
salt
dill or other herb (optional)
Rinse chicken and neck, place in pot. Add spices & cover with water and bring to a low simmer.
Peel the veg and chop them into 3-4 inch pieces. Add when the pot comes to a simmer.
Simmer approximately 90 minutes. Chill overnight.
Remove fat from top of pot (and reserve if desired for other cooking).
Strain off broth through a colander into a clean pot.
Remove skin and pick the chicken off the bones. Chop all the dark meat and 1 breast, add to the soup. Reserve the other breast for chicken salad or other uses.
Cut the veggies that look edible into bite-size pieces and return to the pot (typically the carrots, parsnips and celery or celeriac).
Squeeze the remaining veg to remove all retained broth.
We typically add noodles, rice, or matzoh balls (for special occasions) or just serve with fresh bread. (I've so far not had to eliminate gluten).
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Replies
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Sounds Yummy!! My "go to comfort food" is a baked potato (without the skin of course). Just something about a spud and butter makes me say mmmmm!!1
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Occasionally they make bacon maple scones at the coffee shop - they're quite nice. A large hot mug of fresh roasted coffee and a scone while enjoying the coffee shop is my favorite thing and sometimes I just go set there by myself and take it all in or sketch.0
