Ingredients
1 large whole fryer
1 cup onions, diced
1/2 cup celery, diced
1/2 cup parsley, minced
4 garlic clove, garlic
1 cup carrots, chopped
3 bay leaves
1 tsp poultry seasoning
4 qt ; water
12 oz broad egg noodles
2 tbsp butter
1 cup onion rings, sliced
1 cup mushrooms, sliced
1 cup carrots, diced
1/4 cup cream sherry
1 salt & pepper, to taste
1 scallions, for garnish
Directions
First, take the chicken and wash it thoroughly - that means both
inside and out! Remove the giblets, scrub out the internal cavity
under cold running water, and scrape away anything that doesn't look
edible. (But DO NOT remove the chicken skin or any of the fat! You
need the skin to make a rich stock.)
Next, take a crock pot (see Note below if you don't have a crock
pot) and place the chicken and giblets into it. Then drop in the
diced onions, the 1/2 c of celery, the 1/2 c of minced parsley, the
garlic, chopped carrots and bay leaves, poultry seasoning and *2*
quarts of water. Then, with a spoon, evenly distribute the seasoning
mixture around the chicken, turn the crock pot to high, and cook for
at least six hours (or better still, OVERNIGHT). Remember, the longer
you cook, the richer the base stock and the more tender the chicken.
While the chicken is slow-cooking, it's a good time to prepare
your noodles. Go ahead and boil them according to package
directions... but DO NOT COOK THEM UNTIL DONE! Keep in mind that
you're going to drop them into a soup, so you want them el dente
(firm), otherwise they'll turn to pure mush by the time you eat them.
Furthermore, you want a small percent of the starch in the noodles to
cook into the soup to thicken it slightly -if you cook the noodles
all the way, the soup's consistency will be flat and thin.
After the noodles are cooked, butter them slightly and set them
aside.
When the chicken is tender, take a set of tongs or a strainer
spoon, remove it from the crock pot (it may tend to fall apart, but
that's okay), and set it on a platter to cool. At this point, strain
out all the seasoning vegetables from the stock, place the stock into
a metal bowl, and place the bowl into the refrigerator or freezer
until the chicken fat congeals (which should take about 1 hour).
Meanwhile, pick the chicken off the bones and, with a sharp knife,
chop it into bit-sized pieces.
Then, in a heavy 12-inch skillet, melt the butter and saute the
sliced onions, mushrooms, and carrots until they're tender. Then
drop in the chopped chicken meat. And over medium-low heat, cook it
into the vegetables for about 10 minutes.
While the chicken and vegetables are sauteing, remove the chicken
stock from the refrigerator, skim off all the fat, and place the
skimmed stock into a soup pot, along with the remaining 2 quarts of
water. At this point, you should season the soup stock to taste with
salt and pepper.
Now drop in the sauteed chicken, mushrooms, onion rings and diced
carrots - along with the sherry, the Tabasco*, and as soon as it
comes to a boil, reduce the heat to low and simmer the soup for about
30 minutes to allow all the flavors to thoroughly blend.
When you're ready to eat, ladle out heaping helpings of the
piping hot soup into bowls, garnish with a sprinkling of thinly
sliced green onions, and serve with crunch saltines.
*I just put a couple of drops of Tabasco in there -- Michelle, how
much are we supposed to put in there?
From : MARGE CLARK
SOURCE Cathy Keller
Posted By waring@ima.infomail.com (Sam Waring) On rec.food.recipes or
rec.food.cooking
Servings: 6 servings
Chicken Noodle Soup New Orleans Style Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Poultry; Soup
The History of Recipes
We can trace the history of written recipes back into the far past, at least as far into history as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these ancient cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to academics are a few stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in Roman times around 25BC a man called Apicius created a number of documents detailing recipes cooked by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, something that is very familiar to us today. This early Roman chef recounts how the cooks of his times were skilled in the use of many herbs, including a few that will be familiar to modern cooks like bay, mint and parsley. Later on, we have some recipe books which appeared in the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that appears on menues today, but rather descriptions of the types of food on the menues of the upper classes. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from the East, including spices such as coriander, parsley, and rosemary. These new foods and tastes caused an explosion in cookery books, some of which are now in private collections. For the next few years, the rich families of Wesstern Europe competed to offer the most exotic meals, and as a result chefs and their recipes were much in demand. However, it wasn`t until the 19th century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cooking publications are in great demand, mostly as a result of increased literacy, increased leisure time and having more disposable income. The introduction of the TV brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chicken Noodle Soup New Orleans Style recipe.
