| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soups/stews |
8 |
Servings |
INGREDIENTS
| 2 |
|
Pkg chicken feet, about 2 lbs |
| 2 |
|
Chicken breast, boned, coarsley chopped |
| 1 |
|
Chicken bouillion cube |
| 2 |
qt |
Water for boiling |
| 1 |
|
Small onion, peeled, coarsley chopped |
| 1 |
|
Garlic cloves, minced |
|
|
Green onions, chopped, tops and bottoms |
|
|
Flour, for thickening liquid |
| 4 |
|
Carrots, peel, cut into pieces 2"long, 1/4" wide |
|
|
Oil, for saute |
|
|
Salt/pepper to taste |
| 1 |
ts |
Dried oregano |
| 1 |
ts |
Dried Rosemary |
|
|
Dry white wine… a cup or a quart, to your taste |
INSTRUCTIONS
Directions: Wash them chickens feet... scrub between
toes... remove "toe-jam". Rinse in clear water.
Wash and de-fat chicken breasts... remove skin and
bones. Cut into small pieces. Pat dry with paper
towels, and saute in hot oil or butter for a few
minutes.
Add vegetables... and spices...saute a few minutes
more. Stir, make onions soft but not browned. Add a
little wine, cook over low heat for a few minutes
while you drink a cup of the wine and some of the
liquid evaporates... oh, yeah... do not cover skillet.
Boil water... add bouillion and dissolve (the
bouillion). Throw in the whole mess from the skillet,
all meat and vegetables... toss in the feet... bring
to a boil and then simmer until the chicken is cooked
and tender. Have another cup of wine.
NOW... in a clean skillet... heat some oil... add some
flour, equal measure... maybe 1/4 cup, each... over
moderate heat, make a "roux"... browning the flour/oil
mixture, but do not burn... add to the soup.
Cook the whole thing until slightly thickened...
remove from heat... add the rest of the
wine...heh...heh... cover... let set a few minutes...
and serve with cooked rice (maybe add cooked rice to
the soup... or seperately)... Open a second bottle of
wine to serve with the soup...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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