What's for supper - Second Course

Status
Not open for further replies.
cn@ said:
I am going to try my hand at chicken soup tonight.

I've got chicken (assortment of pieces), onion, celery, carrots, fresh coriander, fresh garlic, cream.

What do I still need?
Click to expand...

Chicken Stock,Salt and Pepper.
 
cn@ said:
I am going to try my hand at chicken soup tonight.

I've got chicken (assortment of pieces), onion, celery, carrots, fresh coriander, fresh garlic, cream.

What do I still need?
Click to expand...

What kind of soup are you trying to make? A traditional chicken soup won't have cilantro or cream, but something like cream of chicken would at least use the cream. You will benefit greatly from real broth.
 
cerebus said:
What kind of soup are you trying to make? A traditional chicken soup won't have cilantro or cream, but something like cream of chicken would at least use the cream. You will benefit greatly from real broth.
Click to expand...

Unfortunately I don't have real broth. Actually the reason that I'm making chicken soup tonight is because I want to keep some of the chicken broth for the pea soup I hoping to make later this week.

I think a traditional chicken soup is what I need. I have a slight cold and apparently chicken soup helps.

I think I will use the cilantro/coriander because I bought a fairly big bag and I can't see myself using that in anything else in the foreseeable future. I don't want it to go to waste.
 
Last edited:
cn@ said:
Unfortunately I don't have real broth. Actually the reason that I'm making chicken soup tonight is because I want to keep some of the chicken broth for the pea soup I hoping to make later this week.

I think a traditional chicken soup is what I need. I have a slight cold and apparently chicken soup helps.

I think I will use the cilantro/coriander because I bought a fairly big bag and I can't see myself using that in anything else in the foreseeable future.
Click to expand...
If you want to fight off a cold add some chillies.
 
cn@ said:
I am going to try my hand at chicken soup tonight.

I've got chicken (assortment of pieces), onion, celery, carrots, fresh coriander, fresh garlic, cream.

What do I still need?
Click to expand...

Cream? In chicken soup???? :sick:
 
cn@ said:
Unfortunately I don't have real broth. Actually the reason that I'm making chicken soup tonight is because I want to keep some of the chicken broth for the pea soup I hoping to make later this week.

I think a traditional chicken soup is what I need. I have a slight cold and apparently chicken soup helps.

I think I will use the cilantro/coriander because I bought a fairly big bag and I can't see myself using that in anything else in the foreseeable future. I don't want it to go to waste.
Click to expand...

Simple use for the coriander would be a dipping sauce type of vibe (almost like a Chimichuri)... Coriander, Vinegar, Sugar, Chillies (Maybe some Garlic and Lemon Juice as well if you want).... will keep the coriander for a good long while and it goes nicely with steak... or even just plain old salted crisps.
 
Chicken crust bacon pizza.

ae5986efdc612b67c596e13f6e14bead.jpg
 
^ Temp perhaps too high for that fat cap? Or do you prefer it a bit charred like that? (I know some people do).

Longer cooking at lower temp will render the fat more crispy without burning it. Leaving a nice golden crackling cap.
 
APoc184 said:
^ Temp perhaps too high for that fat cap? Or do you prefer it a bit charred like that? (I know some people do).

Longer cooking at lower temp will render the fat more crispy without burning it. Leaving a nice golden crackling cap.
Click to expand...
Personally, I would have preferred it a bit more golden but my brother likes it charred/caramelized like that and this is his birthday week, so...

Anyway, I don't think it's perfect yet but it is by far my best effort. I think I've got the hang of the basics, now I just have to iron out the details, like what to make with it and how to fine tune the balance of flavours.

Honestly, though, while I like pork belly I'm a bigger fan of pulled pork. It's just so much more versatile, imo, and therefore more interesting to create dishes with it.
 
cerebus said:
Yeah but more of a mexican version that uses orange juice and sometimes milk. And you need to crisp it after it's been pulled, either in the oven or a skillet.
Click to expand...
Hmm, I like the idea of using oranges, since I just bought 7 kilos of them because our Spar had a special. Good tip, thanks.
 
Status
Not open for further replies.
Back
Top
Sign up to the MyBroadband newsletter
X