Recipe: Crockpot Chikan!
Feb. 27th, 2007 11:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
asterrocShould the Apocalypse come tomorrow and I am not transported bodily into Heaven (as I am sure I would not be), I now have around 5 quarts of chicken soup with rice in my fridge and freezer. I figure that'll last me up to a month, presuming that it's still warm enough in the world to melt them.
Ingredients
On a morning when you don't have to be at work until late, put (defrosted) chicken into crockpot on low. Chop veggies and add. Add spices to taste, boullion cubes, and 4 cups water. Cover and let cook while at work.
When you get home, set the dry rice cooking, and remove inedible chicken parts. The chicken carcass will crumble when you try to lift it out of the water, so you'll have to try to fish out all the bits of bone, cartilidge, skin, and fat - you won't get it all, so warn anyone else eating it. Return bits of meat to the soup, breaking or cutting them into smaller pieces for easier eating. Save the wishbone if desired, and discard all other junk.
Skim off grease from the top of the soup - you should get a few tablespoons worth. Taste and add water (~1 cup) if necessary. When rice is al dente, you can either add it directly to the soup if there's space in the pot, or serve it separately: fill your eating bowl around 1/3 of the way with rice, and add soup/stuff to taste. Add salt to taste. Enjoy!
Ingredients
- crockpot
- a small chicken
- half a large onion, or a whole small onion
- two sticks celery
- two cups baby carrots
- assorted spices (basil, oregano, minced garlic, black pepper, rosemary, etc.)
- 2 chicken boullion cubes
- 1 cup dry rice
On a morning when you don't have to be at work until late, put (defrosted) chicken into crockpot on low. Chop veggies and add. Add spices to taste, boullion cubes, and 4 cups water. Cover and let cook while at work.
When you get home, set the dry rice cooking, and remove inedible chicken parts. The chicken carcass will crumble when you try to lift it out of the water, so you'll have to try to fish out all the bits of bone, cartilidge, skin, and fat - you won't get it all, so warn anyone else eating it. Return bits of meat to the soup, breaking or cutting them into smaller pieces for easier eating. Save the wishbone if desired, and discard all other junk.
Skim off grease from the top of the soup - you should get a few tablespoons worth. Taste and add water (~1 cup) if necessary. When rice is al dente, you can either add it directly to the soup if there's space in the pot, or serve it separately: fill your eating bowl around 1/3 of the way with rice, and add soup/stuff to taste. Add salt to taste. Enjoy!
