Post by Murigen on Jun 5, 2012 13:52:03 GMT -5
Okay the recipe I used is actually called the Scottish Pheasant Soup. But hey pheasant is a bird, chickens are birds....
I started with a chicken carcass that Bob had cooked the day before on his rotisserie. He used a garlic and butter baste. After the first meal I stripped the carcass. I then cut it up and put all the bones (and there was still a good amount of meat still on it) and skin. I put in a little salt and pepper and some poultry seasoning and enough water to cover everything. I cooked this down for about 16 hours...turned it off over night. Like I said it smelled so good yesterday I decided to try and make some soup. I found the above recipe in Celtic Folklore Cooking. It calls for 2 pheasant carcasses with giblets or one turkey carcass. But I've already done the carcass part so here is what I used from the recipe...
1 (or 2) tablespoons butter
2 sticks celery, chopped
1 (or 2) small onion chopped
1 (or2) leeks, washed trimmed and cut into strips (I just chopped em)
2 carrots, chopped (I didn't peel them just a bit of a scrub)
salt to taste
ground peppercorn to taste
fresh sage chopped
1/4 c white wine
elbow mac
Drain the stock, setting stock aside. I picked out all the good meat from the strainer and tossed that in a pot. I chilled the stock for a few minutes and then skimmed the fat off the top. Stock into the pot.
I sauteed the onion (used one small walla walla sweet) and leeks for a couple of minutes while I chopped up the carrots then tossed everything into the pot. Added enough water to thin it a bit. After it cooked for awhile I added in some sage from my garden and the wine. I can't tell you how long I cooked it...this was a day long project. But it's also something that would be hard to over cook. I can say I cooked it on the lowest simmer and covered. Maybe 15 minutes before I wanted to eat I tossed in some elbow macaroni. Next time I might give rice a try.
Still a work in progress for me, but pretty good for the first try!
I started with a chicken carcass that Bob had cooked the day before on his rotisserie. He used a garlic and butter baste. After the first meal I stripped the carcass. I then cut it up and put all the bones (and there was still a good amount of meat still on it) and skin. I put in a little salt and pepper and some poultry seasoning and enough water to cover everything. I cooked this down for about 16 hours...turned it off over night. Like I said it smelled so good yesterday I decided to try and make some soup. I found the above recipe in Celtic Folklore Cooking. It calls for 2 pheasant carcasses with giblets or one turkey carcass. But I've already done the carcass part so here is what I used from the recipe...
1 (or 2) tablespoons butter
2 sticks celery, chopped
1 (or 2) small onion chopped
1 (or2) leeks, washed trimmed and cut into strips (I just chopped em)
2 carrots, chopped (I didn't peel them just a bit of a scrub)
salt to taste
ground peppercorn to taste
fresh sage chopped
1/4 c white wine
elbow mac
Drain the stock, setting stock aside. I picked out all the good meat from the strainer and tossed that in a pot. I chilled the stock for a few minutes and then skimmed the fat off the top. Stock into the pot.
I sauteed the onion (used one small walla walla sweet) and leeks for a couple of minutes while I chopped up the carrots then tossed everything into the pot. Added enough water to thin it a bit. After it cooked for awhile I added in some sage from my garden and the wine. I can't tell you how long I cooked it...this was a day long project. But it's also something that would be hard to over cook. I can say I cooked it on the lowest simmer and covered. Maybe 15 minutes before I wanted to eat I tossed in some elbow macaroni. Next time I might give rice a try.
Still a work in progress for me, but pretty good for the first try!