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
Academics have tracked the existance of recipes way back into the distant past, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, these, ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
During Roman times around 25BC a man called Apicius assembled a number of documents detailing recipes cooked by wealthy Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. He also informs us how the ancient chefs made use of many different aromatic flavors, including some that we all recognise like thyme, rue and parsley. In the fifteenth century, the Crusaders brought back many foods and spices from Arab countries, including rosemary and coriander. The introduction of these new culinary ideas prompted an eruption in books on cookery, most of which are now in private collections. By the arrival of the 1900s, recipe books are in great demand, as a result of more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Chicken Foot Soup recipe.
