Posts Tagged ‘Chicken’

Home grown Spinach

We’ve been enjoying a taste of our future the last two nights – delicious home grown Spinach. It’s one of the great grow-your-own cliches that home-grown food tastes immeasurably better than anything store-bought. Now this didn’t come from our garden – it was generously donated from my Mother’s allotment, so we can’t put the fantastic taste down to a warm, worthy glow from our own harvesting. And the taste was fantastic.

I’m not usually that bothered by Spinach, can take it or leave it, but last night I was onto thirds before we ran out, and I’d have kept going if there was more. So now I’m really looking forward to our own home-grown veges!

The recipes? Last night we had it rinsed, wilted, and served with butter and pepper. Tonight we had the rest with chicken in a cheese sauce.

Yum. Bring on our first harvest!

La Ferme de Sourrou

ferme-de-sourrou-potager

I love the La Ferme de Sourrou blog – amazing lifestyle, amazing pictures to go with it!

This one just caught my eye – what a vibrant Potager – I have Potager envy!

Chicken Soup with a Soul

I have often remembered the chicken broth my mother used to make when I was a child. In those days of frugality, making a broth was the best way to ensure that full use was got out of a chicken – that every last morsel of meat was gleaned off the bones and every ounce of goodness was extracted from the carcass, and was put to delicious use. And yes, it was delicious!

 Of course, in the fast-paced lives that we so often live in our young adulthood, making broth never seemed to be worth the bother. But my husband has recently been ‘educating’ me on the expected ravages that will descend upon the world post-peak-oil, and how we will need to become much less wasteful with our food. Plus, I thought, my two-year-old daughter will love it. So, despite the risk of irretrievably entrenching myself into the stereotyped stay-at-home mum rôle, I decided this evening to have a go.

 So here’s a rough guide to how to make it: 

  • Put the chicken carcass into a pan
  • Add an onion, cut into eighths
  • Cover with water and bring to the boil
  • Season with salt and pepper and a good shake of mixed herbs
  • Boil for 3-4 hours until the carcass has fallen apart and all the meat dropped off the bones
  • Extract the bones (that’s the real fiddly part. There are no short-cuts to getting into it with your fingers)

 If you want, you can make a proper meal by adding chopped vegetables towards the end of the cooking time, but my mother’s version was always unadulterated.

 As I write, the wonderful aromas of chicken and onions are filling the house. The hard part is waiting for all that cooking time before you can eat the soup!

 I may try amending the recipe to give it a more modern, cosmopolitan flavour in the form of Asian-style chicken noodle soup (I’m sure that the addition of noodles alone will not be sufficient!). Perhaps a further post will be necessary. Must go now – tasting to do!

 PS – Of course! Here’s how chicken broth fits into our post-peak-oil lives. Picture our (as yet hypothetical) wood-burning stove, blazing away all day in the winter to heat our rooms, with a pot of broth simmering away on top…