Migraine

Here it is, I hope you guys like it.

One roasted chicken, about four to five pounds.

Butter flavor cooking spray

Lawry’s poultry seasoning

12 cups of water plus four cups plus two cups

Two bay leaves

Three teaspoons garlic powder

1/8 teaspoon cayenne pepper

Three teaspoons salt

Dried parsley, to taste

Six teaspoons chicken base (without MSG)

About 20 baby carrots

Three ribs of celery

One medium onion

1 ½ cups long grain white and wild rice

Fresh parsley for garnish


THE DAY BEFORE:

Prepare the chicken for roasting. Clean and pat dry with paper towels. Liberally spray the outside of the chicken with butter flavored cooking spray. Liberally sprinkle the chicken with the poultry seasoning – on the skin and inside the carcass.

Roast on a chicken stand for about 1 ½ to 2 hours, till juices run clear. Refrigerate until the next day.

THAT DAY:

Put 12 cups of water in a stockpot. Put in half the chicken carcass to boil for ½ hour.

Slice all the vegetables using a Cuisinart with the slicing blade.

Remove the chicken and add four cups of water. Add all the seasonings (except for the fresh parsley,) the sliced vegetables, the chicken base and the white and wild rice. Bring to a boil and simmer for ½ hour.

When the chicken is cool, start removing the meat, tearing and shredding into bite sized pieces. Discard the skin, fat and bones.

When the vegetables and rice are done cooking, add two cups of water and the shredded chicken, about three cups. Bring everything back up to heat. Serve with a parsley garnish.

Feeds six.

Deb,

YAHOO!!! I am making it this weekend. Bill (DH) says I can't make a real meal without him being here LOL (he at the station). THANK YOU!!

IT LOOKS FABULOUS!!!!!

HGTV Here you come

Dar

Thanks.

quote:

IT LOOKS FABULOUS!!!!!

OH YUM. That looks DELICIOUS.

And what fantastic flavor it would give to roast the chicken first. Great, great idea!

See, that's the key. Every recipe I've seen says to use uncooked chicken breast. I'm sorry, that's too dry for me. One recipe that suggested using the whole raw chicken said to skim off the scum that accumulates at the top. Ewwww! I don't want to eat anything that has scum on it!

I also think boiling the carcass with the meat still attached adds to the flavor.

I hope you guys like it.

quote:

And what fantastic flavor it would give to roast the chicken first. Great, great idea!

Deb - I've never made chicken soup without having to skim off scum and lots of fat. I'm guessing a lot of fat runs off while roasting? I probably won't get to try until Sunday but it does sound yummy.
- Megs

Sounds great! My grandmother's recipe used egg noodles instead of the rice, but the rice sounds great. And I love the idea of roasting the chicken first.

I wonder if it would work with bone-in chicken breasts? We try to avoid dark meat.

Tell me about the chicken base? Is it like bullion cubes? Do you get it at the grocery store, or do you have to go to a specialty store? Could canned chicken broth substitute for the chicken base and some of the water? DH has an inner ear problem that requires him to watch his salt very closely. Is the chicken base salty?

Does it freeze well? I like to double (or even triple, if I have a pot large enough) the recipe and freeze some for supper when I don't feel like cooking.

Sorry for so many questions. Thanks for sharing the recipe.

Gretchen in Mississippi

You could roast some chicken breasts and then boil them. The bone in would work but man, that whole backbone area really gives it flavor.

Base is "fancier" than bullion - less salty and no msg. I got mine at the grocery, but you can search online and fine many outlets. That might enable you to tailor the base you get - low sodium, no msg, etc.

I tried the soup with chicken stock and it had a stronger, heavier tast than I like. Is broth lighter than stock? It may work.

Freeze it without the egg noodles - make those as you need them, otherwise it freezes great.

I'd be happy to answer anyone's questions, so don't worry about asking.

quote:

I wonder if it would work with bone-in chicken breasts? We try to avoid dark meat.

Tell me about the chicken base? Is it like bullion cubes? Do you get it at the grocery store, or do you have to go to a specialty store? Could canned chicken broth substitute for the chicken base and some of the water? DH has an inner ear problem that requires him to watch his salt very closely. Is the chicken base salty?

Does it freeze well? I like to double (or even triple, if I have a pot large enough) the recipe and freeze some for supper when I don't feel like cooking.

Sorry for so many questions. Thanks for sharing the recipe.

Yes, roasting it on a stand so the chicken is upright lets a lot of fat drip off. Some might think that that would make the chicken lose flavor, but it doesn't. There is barely any fat in this soup.

quote:

Deb - I've never made chicken soup without having to skim off scum and lots of fat. I'm guessing a lot of fat runs off while roasting?