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Posts Tagged ‘chicken broth’

Just over a year ago a croak went out from a sick bed just after Christmas–for Chicken Broth!

( The bones of Richard the Third may be trying to communicate the same request, after being so rudely disturbed from their place of eternal rest under a car park in Leicester, England–

A broth, a broth my kingdom for a broth!–[Blow the horse!])

Now Meredith is laid up again with a nasty cold–not surprising after our breathless ten days in the States.

As ’tis the very season of snuffles and croaks–here again is last year’s post on a traditional remedy to ease the discomfort.

“Horses for courses”–chicken for chills!

“Please–just some broth today!” was the request this morning from the sick bed.

Poor Meredith has been fighting the lurgy since Christmas Day.

Not a person to give in lightly to a tickle in the throat she has been up and back to bed all week.

We were bucked up last night by watching the original Shrek film, which I hadn’t seen.

It is high in the chuckle factor and almost as good a tonic as a bowl of chicken soup.

But this morning after a troublesome night it has to be the real thing–so here goes!

I put in a large pot:

1 chicken–washed

carrot

2 sticks of celery–roughly chopped

the outer parts of a fennel bulb–roughly chopped

onion–peeled and roughly chopped

1 small garlic bulb–with the top sliced off

bay leaves

a couple of parsley sprigs

a couple of slices of fresh ginger

a few peppercorns

3 pints of organic vegetable stock–from cubes and

the kitchen sink (only kidding!).

I bring these slowly up to the simmer–while feeding Beau a little cat milk and reassuring the patient that broth will be ready at the end of a brief snooze–cover it and leave it to bubble for an hour and a half.

Then I remove the cooked(out) vegetables with a slotted spoon and

add a cut up carrot, 

half a cut up fennel bulb and

some broccoli and

cook on until they soften and serve them with the broth.

Now, not meaning any disrespect to “grandma’s”  traditional  cure-all remedy–especially not as in a few days I shall reach the traditional “alloted span” and so must watch my tongue–I always find this broth/soup less than more-ish. So what am I doing wrong?

(Our friend Charlotte suggests plenty of leeks and some nutmeg!)

Nevertheless the patient said she was happy with the outcome, but advised that the broth be refridgerated overnight for the fat to rise, be skimmed off and the soup to be reheated.

The pot is coming to a simmer as I write and will be ready, I hope, for a soothing supper for the sufferer.

Good enough for a King too I hope–if he can get himself together!

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