rosefox: A cheerful chef made out of ginger. (cooking)
Rose Fox ([personal profile] rosefox) wrote2009-03-06 09:37 pm

"In March the wind blows down the door and spills my soup upon the floor"

This is a true one-pot meal. If you have a pot, a spoon, a knife, and a cutting board, you can make this. It's good for when you're sick, because a) soup is good for you, b) it doesn't take much brains or effort, and c) you can do it even if the sink is full of dishes that you're too tired to wash. It also makes easily reheated leftovers. We both wanted second helpings, so next time I should probably double this recipe if I want to have any left over!

If your chicken is fridged rather than frozen, you can skip the hot water bath and reduce the first boiling time by 5-10 minutes; or just leave it the way it is for falling-apart chicken shreds, which can be lovely.

Oh, and don't leave out the lemon and the capers. They really make the flavors all work together.

Into pot, place:

64 oz. chicken broth - $3.33 (Costco)
Seasonings of your choice (I used ground ginger, thyme, tarragon, dill, and black pepper) - ~$0.25
1 tsp lemon juice (or however much you get from 1/4 lemon) - ~$0.10

Bring to boil.

Remove from fridge or freezer:

5 chicken thighs - $2.70 (Costco)

Immerse thighs in hot water for five minutes while broth comes to a boil. Add to broth. Cover and adjust heat to keep broth boiling gently; too aggressive a boil will make it bitter, but it does need to be boiling to cook the chicken. Let boil 20 minutes. While that's happening, chop:

2 carrots - $0.47 (Costco)
2 celery stalks - ~$0.30

After 20 minutes, remove thighs from broth. Carefully cut into bite-size pieces and return to broth. Set timer for 4 minutes and continue boiling covered. When the timer goes off, add:

1 cup pastina or other small pasta - $0.43 (Fairway)

Set timer for 6 minutes and continue boiling covered. When the timer goes off, add the celery and carrots and:

2 tsp capers - ~$0.30

Boil 10 more minutes. Confirm that pasta is done and all pieces of chicken are very thoroughly cooked. Serve. Makes about five two-cup servings.

Total cost: ~$7.81
Cost per serving: ~$1.56

(crossposted to [ profile] cheap_cookin)

[identity profile] 2009-03-07 03:53 am (UTC)(link)
Just as an aside, that is one of Jacob's FAVORITE books, and he loves it when I sing the song to him.

[identity profile] 2009-03-08 09:27 am (UTC)(link)
One of the things I've started to do here in the UK is take the bones and bits and herbs after we've had roast chicken (happens maybe once a month) and boil it all down to a yummy stock. I strain the stuff and skim it within an inch of its life and then I have homemade chicken stock which I then freeze and use as a base for future stews and such. It takes very little effort (how much effort does it take to bring something to a boil and leave it there for a while?) and the stock is very yummy.

SO, if you used homemade stock gleaned from a leftover chicken carcass, you could subtract $3.33 from the total cost. Mmmmmmmmm.

::wanders off to nose around that 'cheap cookin' community you mentioned::

[identity profile] 2009-03-09 03:44 am (UTC)(link)
Your recipe sounds divine. How about parsnips? We rarely but occassionally get them in Singers and I can only think one thought: Soup Greens!!! From way back in the oldest synapses. Neck is good and if you can get feet (they dont exist anymore; chickens must be footless) it will be extra extra gelatinous and specially good.