(no subject)

[mamadeb]

The boiled chicken was a success. Last night, I chopped a couple of celery hearts and a large spanish onion, and put a frozen pullet in the fridge to thaw. This morning, I put the celery, the onion and a bag of peeled carrots in my crockpot, along with the still frozen chicken, a couple of bay leaves and some thyme. I didn't bother adding salt because the bird is kosher, and therefore salty. I would have added white wine except I didn't have any. I did add about a cup of water. I covered the pot and set it on high.

When I got home from work, my house smelled of strong chicken soup. It was just delicious. Eventually, I put up a pot of noodles (where I learned that a tall, skinny pot does noodles better than a short, fat pot. Oh, well.) and took the bones out of the chicken. This meant that I picked up the still whole bird, thinking to put it in a bowl, where it would cool and I could use my fingers to strip off the meat.

It fell apart. I ended up picking the bones out of the pot itself as the meat collapsed. Because I'd used a pullet, an older layer, it still had lots of flavor, but it was completely tender. Once I got as many bones out as I could, I stirred the whole thing. Later, I mixed the noodles and meat and broth in each bowl. It was delicious, warm and comforting. Just what we needed tonight.

Comments

[bubbablue.livejournal.com]

Mmmmmmmm.....that sounds absolutely delicious. My mother makes something very similar, except she uses tarragon. But she doesn't let it cook all day long - what a perfect meal on a cold day.

[mamadeb.livejournal.com]

This is the magic and wonder of crockpots. And it's really great for two people because I make enough for another dinner *plus* a lunch. I love this - these are the three days a week I work - to have dinner ready on Monday and reheatable on Wednesday is wonderful. On Tuesdays, jonbaker has a Talmud class, so I eat out anyway.

Tarragon sounds really yummy. I have to try that.