What??? Ben's Chicken Soup Recipe??? WTF!!!

What??? Ben's Chicken Soup Recipe??? WTF!!!

"What??? What did he say???? Ben's Chickens Soup on a Fashion, Beauty and Photography and More...Blog?..."

Yes, this is the part I have neglected. The "MORE" part of the title of my blog. It is the other thing I like to do; Cooking, when I have the time. I make a pretty mean chicken soup.

So here goes...This will be good for at least 4 very large portions and will last a second day for the soup only.

Prepare the following:

4 Chicken thighs and 4 legs
A very large cooking onion or 2 medium sized ones
4 sections of garlic not the whole bulb! These should be mediums sized cloves.
4-6 large carrots
2 medium sized white beets
1 large celery branch
Parsley
6 bouillon cubes
Salt
Pepper
Corn or Sunflower seed oil

Prepare a pot that can accommodate three liters of water plus all of the ingredients. I would suggest a pot that has at least a 5-6 liter capacity. The pot must have a lid (a cover)
Have a Soup spoon available.

Prepare the following vegetables:

Finely chop the onions and place them in a bowl, as they will be the first in to the pot. You will need the space on the cutting board to chop the other vegetables.

Slide the carrots to around a 1/8th inch or 5mm thickness.
Dice the whit beets in 1/4 inch 1cm cubes
Slice the celery branch in 1/4 inch 1cm thick pieces
Finely chop a hand full of parsley leaves.
Finely slice the 4 cloves of Garlic in 1mm or 1/32nd of an inch slices.

Keep these ingredients aside for now.

Place the large pot on the stove at a medium temperature. Put 4 Soup Spoons of the cooking oil in to the pot. Wait about 2-3 minutes. Put a drop of water in the cooking oil. If it pops the temperature is correct.

Put the chopped onions in to the pot stirring occasionally for around 2-3 minutes. Onions should be a very light brown.
Now place the eight pieces of chicken in to the pot and stir the onions and chicken together.
Put the lid on the pot and check every minute or so stirring as not to burn. Do this for about two to three minutes.

You may now add ALL of the ingredients except the Garlic and the Parsley.

Cover the pot and check it every 1 minute for around 6-8 minutes always stirring and re-covering the pot after each stirring. We don't want to burn the ingredients.

Here comes the soup...

Remove the lid of the pot and you will now add 3 (three) liters of water.
Add the 6 bouillon cubes
Add the sliced Garlic
Add 3 teaspoons of salt (You may wish to add more later to taste)
Add 1/4 teaspoon of Pepper.

Now reduce the heat to around 4/10 on the thermostat and put the lid on leaving around a 1/4 inch 1cm opening on the side. This will keep the soup from boiling over. That is the reason for the Soup Spoon or other utensil to keep the lid open a bit.

You will see that the soup is boiling, but not rapidly. Keep it at this setting for around 20 minutes. You may notice a loss of volume from the evaporation. You can compensate by adding around 1/4 cup or 10 CL of water.

Lower the temperature to around 3/10 on the thermostat and cover the pot completely. You will know it is too hot if the soup boils over. If it does, lower the temperature 1 notch until it stops doing so. 3/10 is usually the good temperature. I should be boiling, but NOT boiling over.

You may now add the chopped Parsley

Leave on stove for another 1.5 hours. You may add another 1/4 cup, 10CL of water to compensate for the evaporation.

Now that your soup is ready, take another smaller pot and transfer enough soup for 4 large servings and perhaps a second serving of the soup. Place the second pot on a low medium setting of around 2-3/10 and add a cup of fine soup noodles. I would suggest a half cup or around 150 grams.

Serve the soup in a separate bowl. Place the pieces of chicken on a separate plate allowing you to cut the chicken to be placed in the soup or eaten separately. You ay like to eat your chicken with either Dijon or Grey Poupon Mustard.

Enjoy...I know that you will!

This was a customization of my Mom's original recipe.

http://www.benjaminkanarekblog.com/?p=930

Lmao, People will shoot you down for this , i think its ace though lol

Thanks Delia, I may have a go at this.

First post from you that actually makes any sense to me.

Ben, you got me all hungry now...

Prieni

Cooking and Photography have many similarities. They both have to deal with a lot of ingredients.

Come on now...The first post only???!!!

They also have their differences. I can cook.

Ahh... But have you tried my recepie?

Open tin, stick in pan, cook on full heat until it starts to burn, eat straight from pan with white bread. (Works with beans too.).

Ummn... I think you missed the part on the soup tin where you add a tin of water.... might burn less next time...

You've assumed he can read Don .

MMMM, MMMMMM...Sound sooooo gooooood...I think I just popped a Chubby!

You seem to be doing that a lot lately.

I take it back, this post has now turned into one I don't understand.

I'll share one here:
BEER ROAST CHICKEN

warning Rated PG due to adult language/themes...
To a Certian forum member enjoy the recipe, but if this video gives you or anybody else a "Chubby" ...GET HELP! SERIOUS, PROFESSIONAL HELP!

One of my favourites

Moroccan Spiced Lamb Shanks with Aubergine

2 small lamb shanks
a little flour for dusting
Olive oil
1 large aubergine, halved lengthways and thickly sliced
3 medium onions, sliced
3 large cloves of garlic, sliced
1 heaped teaspoon tomato puree
2 heaped teaspoons of harissa paste
2 sticks of cinnamon
400g tin of tomatoes (chopped)
Sea salt

Preheat the oven to gas 3, 170C, 325F.

On a hotplate ring set to high, heat a small glug of olive oil in a large ovenproof casserole dish. This has to be large enough to take all the above ingredients. Dust the lamb shanks with flour and brown them on all sides in the dish. Remove the lamb and keep on one side.

Put more oil in the dish. Add the aubergine and brown on all sides, adding more oil as the aubergine soaks it up, this can be an alarmingly large quantity. Once the aubergine has been browned, lift it out and put it with the lamb.

Lower the heat slightly and add the onions and garlic. You may need to add more oil again! Cook until pale and translucent. Add the tomato puree, harissa and cinnamon and cook for another couple of minutes. Add the tomatoes and then return the lamb and aubergine to the dish. Add a generous shot of salt and enough water to almost cover the shanks.

Bring to the boil then cover and cook in the oven for about an hour and a half. Remove from the oven, remove the lid and using a large spoon, scoop off the layer of orange oil that will be floating on the surface. Cook for between another half an hour to an hour until the meat is almost falling off the bone.

Remove from the oven, lift out the meat onto a dish and simmer the juices on the hob until it is all slushy and concentrated. Taste, correct the seasoning and add more harissa if that’s your thing.

Serve hot with spoons and bread for the sauce.

Accompaniments – crusty fresh bread, cous-cous, mange tout.

Wine choice – Rioja, Romanian Pinot Noir, anything full blooded that can stand up to the spice.

Dare I ask what a Chubbly is and what this thread is actually about?