After a lovely vacation to St. Barths, I am back to the grind. We had an amazingly relaxing trip and like a Hoover, I was sucked back into daily life in .5 seconds.
I was coming down from grilled lobsters for lunch and felt the need to purify. What better to do that with than a chicken soup. The recipe is basic and yields a delicious clear broth.
You will need:
1 whole smallish chicken
3-4 peeled and sliced carrots
1 whole head of celery sliced
olive oil
salt
pepper
Greek Seasoning
6 C. chicken stock
In a large soup pot set to medium high heat, add about 2 tsp. olive oil, add in the carrots and celery and stir for about a minute. While that is cooking, rinse and pat dry the chicken. Season with a generous amount of kosher salt, pepper and Greek Seasoning. Add the chicken to the pot and add the chicken stock. Cover and keep at a simmer on medium low heat. Cook for about 1 1/2-2 hours. Before serving, remove the skin from the chicken using a fork and peel off the meat from the bones. It will separate easily and the meat will be very tender.
I was coming down from grilled lobsters for lunch and felt the need to purify. What better to do that with than a chicken soup. The recipe is basic and yields a delicious clear broth.
You will need:
1 whole smallish chicken
3-4 peeled and sliced carrots
1 whole head of celery sliced
olive oil
salt
pepper
Greek Seasoning
6 C. chicken stock
In a large soup pot set to medium high heat, add about 2 tsp. olive oil, add in the carrots and celery and stir for about a minute. While that is cooking, rinse and pat dry the chicken. Season with a generous amount of kosher salt, pepper and Greek Seasoning. Add the chicken to the pot and add the chicken stock. Cover and keep at a simmer on medium low heat. Cook for about 1 1/2-2 hours. Before serving, remove the skin from the chicken using a fork and peel off the meat from the bones. It will separate easily and the meat will be very tender.
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