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Chicken Soup

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ephidryn

Oct 06, 2008 11:45

Read 475 times, Dig?

I cook the entire chicken in the pressure cooker covered in water for about 20-25 minutes after it comes up to pressure
It doesn't need to be entirely covered in water just in case your pressure cooker is a meter in diameter
I use the quick release method where you run cold water over the cooker
I take the bird out and let it rest for 5 minutes
The barley takes about 40 minutes so I put that in right away
Usually then it's time for another glass of wine

I leave the heat on low with the lid off while I put the hearty vegetables in
I add a large quantity of things like potato, kumara, sweet potato, carrot, celery, onions,shallots, yams, celeriac, parsnip, or lotus root
I almost always add a bit of something spicy and a tablespoon of fish sauce, marmite, worceshire, or anything that is "tasty"
I think I add a bit of olive oil out of habit as well (I use that in everything)

I begin to debone the chicken which takes me about 15 - 20 minutes cause I like to get every last bit off
By this time the barley has been in for about 30 minutes so I chuck in 2 bunches of fresh parsley and about a head of fresh chopped garlic
Salt and pepper to taste and let it go another 10 or 20 minutes
With a whole chicken and an unreasonable amount of vegetables it comes out more like a stew than a soup but nobody complains

Drunken variations include:
adding celery seed in very the beginning
try any kind of fresh herbs at the end browning the vegetables in the pot before the chicken goes in andthen setting them aside until near the end
rice or noodles instead of barley
tall tim the chef told me that defrosting a bird in brine makes ittaste better than sacred cow burgers

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This story was written by ephidryn and has been brought you you by the letters Z and V.

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