2 pkg chicken feet, about 2 lbs
2 chicken breast, boned, coarsley cho, pped
1 chicken bouillion cube
2 qt water for boiling
1 small onion, peeled, coarsley chopp, ed
1 garlic cloves, minced
1 green onions, chopped, tops and bot, toms
1 flour, for thickening liquid
4 carrots, peel, cut into pieces 2lon, g, 1/4 wide
1 oil, for saute
1 salt/pepper to taste
1 tsp dried oregano
1 tsp dried rosemary
1 dry white wine... a cup or a quart,, to your taste
Directions
Directions: Wash them chickens feet... scrub between toes... remove
"toe-jam". Rinse in clear water.
Wash and de-fat chicken breasts... remove skin and bones. Cut into
small pieces. Pat dry with paper towels, and saute in hot oil or
butter for a few minutes.
Add vegetables... and spices...saute a few minutes more. Stir, make
onions soft but not browned. Add a little wine, cook over low heat
for a few minutes while you drink a cup of the wine and some of the
liquid evaporates... oh, yeah... do not cover skillet.
Boil water... add bouillion and dissolve (the bouillion). Throw in the
whole mess from the skillet, all meat and vegetables... toss in the
feet... bring to a boil and then simmer until the chicken is cooked
and tender. Have another cup of wine.
NOW... in a clean skillet... heat some oil... add some flour, equal
measure... maybe 1/4 cup, each... over moderate heat, make a "roux"...
browning the flour/oil mixture, but do not burn... add to the soup.
Cook the whole thing until slightly thickened... remove from heat...
add the rest of the wine...heh...heh... cover... let set a few
minutes... and serve with cooked rice (maybe add cooked rice to the
soup... or seperately)... Open a second bottle of wine to serve with
the soup...
Servings: 8 servings
Chicken Foot Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup
The History of Recipes
Written recipes as a concept can be traced back into ancient history, certainly as far back into recorded history as ancient Egypt, and potentially, even further back. In practice though, generally, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe found, according to experts is a series of clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Much later, in Roman times a man called Apicius created a number of scripts detailing recipes enjoyed by wealthy Romans. He recounts how the roman meals were separated into appetizers, entrees and desserts, a very modern way of dining. This early Roman chef informs us how the Roman chefs used a good variety of aromatic flavors, including a few you will know for example bay, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, including spices like basil and coriander. These new culinary innovations created an outbreak in recipe books, most of which are now in academic collections. Over the succeeding few hundred years, the rich families of the West competed to serve the most exotic meals, and as a result the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and publishing the recipes of their peers. When we get to the twentieth century, cooking publications were highly popular mostly due to increased literacy, people having increased spare time and disposable income. |
We hope you enjoy this Chicken Foot Soup recipe.
