Jul 1, 2012 |
My theme for the Month of July is Chicken. As in, don’t be chicken to reach for goals. Don’t be chicken to ask for what I need. And don’t be chicken to try new things in the kitchen. See how that all wraps up nicely? [Ooh! Wraps. NOTE TO SELF: Add Chicken Wraps to the recipe file.]
I love chicken. I love chicken. And just in case I wasn’t clear, I. Love. Chicken.
I could write an entire cookbooklet with all the chicken recipes in my head. [Promising Project No. 42, yah?]
And of course, I would want to share the recipes with my readers. So here I am with the first of what I hope will be several delicious chicken recipes to get us through the long, hot month of July.
I spent less than $20 at the store for the ingredients. The only extra is Kosher salt. I always keep that at home so it wasn’t included. I usually keep peppercorn kernels in the pantry as well, but was running low. The salt, pepper, celery, garlic and herbs have quite a bit left over to go into upcoming recipes. So I’d have to say the breakdown of costs would be about $14 to make today’s dishes.
Today I’m making my own chicken stock and soup. I’m turning this
Into this
And I couldn’t be more excited. It’s 91 degrees outside, and I don’t have to turn the oven on. That already earns three points in my Gold Star Book.
Chicken stock is fantastic. It’s better than broth. It’s more flavorful. You can use it as a base for soups or a baste for roasts. Use it in place of water when mixing up mashed potatoes or other side dishes. It’s downright delicious.
And what’s easier and more nutritious than chicken soup? If you’re sick, it will make you feel better. Studies have proven chicken soup actually improves your health. Chicken soup is a great fix for dinner, lunch, or even a drinkable on-the-go snack. Add half a sandwich or salad and you’re all set.
Today’s recipes are basic. A flavorful beginning to some wonderful homemade tastes. The best part of a basic chicken stock and soup recipe is that the extra ingredients are up to you. Do you like spicier flavors? Add more pepper and seasonings. Want a French feel? Drop in more onion and maybe some marjoram. Italian? Don’t forget the oregano and rosemary.
After removing from the stove and letting it come to room temperature, you can freeze the stock and soup or store them in your refrigerator.
A few notes:
I started with my smaller Dutch Oven because it’s pretty and I wanted nice photos. Although it looked nice, it wasn’t nearly big enough. So I easily transferred everything over to my larger stockpot instead. Not as pretty, but more functional!
This recipe was based on several basic chicken stock and soup recipes. As always, I made it my own by modifying a few ingredients. If you choose to make just the stock without soup, you don’t need to cut or dice any of the ingredients. Just add them whole or in half to the stockpot. The simmering will draw out the flavors, and you can discard all the solids when it’s done cooking.
Ingredients
- 3 - 5 lb. whole chicken
- 1 large carrot, peeled and cut
- 1 celery stalk, cut
- 1 large yellow onion, peeled and diced
- 1 head garlic, peeled, cut in half
- fresh parsley, cut
- fresh thyme, cut
- fresh dill, cut
- kosher salt, to taste
- peppercorn kernels, to taste
- 12 cups water
Instructions
- Clean chicken. Remove neck and liver from cavity. Rinse.
- Place chicken in large stockpot.
- Add all ingredients.
- Bring to a boil.
- Reduce heat.
- Simmer for four hours, uncovered.
- Remove chicken.
- Strain remaining ingredients through colander or strainer.
- Set aside solids.
- Chill chicken stock overnight in refrigerator.
- Remove the surface fat.
- Use or freeze the stock.
3.1
https://franklymydearmojo.com/2012/07/01/recipe-chicken-stock-soup/ (c) 2012 Frankly, My Dear... New Inklings Press
Once the chicken has cooled enough to handle, remove skin and bones and dice or shred the meat. Use immediately or freeze in air-tight containers for later use.
The measurements in this recipe are a mere guideline. Feel free to add more vegetables or more stock, depending on your own tastes.
Ingredients
- Solids from Chicken Stock recipe, above
- 4 cups chicken stock
- 2 cups diced chicken
Instructions
- Combine all ingredients.
- Heat over medium for 5 minutes.
- Enjoy!
3.1
https://franklymydearmojo.com/2012/07/01/recipe-chicken-stock-soup/ (c) 2012 Frankly, My Dear... New Inklings Press
If you prefer, you can use 2 cups chicken stock with 2 cups water.
You can also add a cup of pre-cooked rice or pasta to your soup. If you want a finer soup, mix the solids in a blender for 20 seconds. For a chunkier soup, pre-cut the vegetables into thick pieces before making the stock.
And there you have it. Two delicious, healthy recipes to get you started.
Happy Eating!
And Frankly, My Dear… that’s all she wrote!
Jun 30, 2012 |
Congratulations to Jessica N. of Arizona!
In response to last week’s post, Mojo Book Review (and a Giveaway!): The Collected Short Stories of Louis L’Amour”, Jessica commented, pinned, and shared her entry on Facebook. All of these earned her three entries in the Giveaway.
Jess, thanks for being a Most Valued Reader at Frankly, My Dear…
I hope you enjoy your book and can’t wait to hear your own review.
For those of you who didn’t win, thanks so much entering and promoting the Giveaway. July starts tomorrow so keep reading! There will be a special giveaway coming up soon (think summer!).
Until then, Happy Reading!
And Frankly, My Dear… that’s all she wrote!
Jun 29, 2012 |
The month is over, and I’ve got a great July planned! How ’bout you?
We’ll celebrate the Fourth of July. Make Chicken in the Slow Cooker. Write. Read. Drink Coffee.
All this and more will be featured on Frankly, My Dear… so I hope you’ll stay tuned!
And in case you missed the previous week’s posts (and the current Giveaway!), here they are:
N’Awlins
Loozi-ana
#FlashpointFinalDays
“What’s the Word?” Wednesday [Blog Hop]: June 27, 2012
Pour Your Heart Out – Link Up
Being a Crier Does Not Make Me Weak
CURRENT GIVEAWAY:
The Collected Short Stories of Louis L’Amour, The Frontier Stories, Volume One
Have a wonderful weekend!
And Frankly, My Dear… that’s all she wrote!
Jun 28, 2012 |
I cry. You know this. I’ve talked about my crying in my writings. I’ve cried while writing. I’ve cried while reading. I’ve cried while watching TV. I’ve cried when listening to music.
I cry when I’m sad, stressed, angry, confused, and happy.
I cry when I see other people cry. I cry when I see other people who should cry but can’t.
Now there’s a time and a place for everything. I don’t cry every day. There are times when I need to suck it up. And there are times I have to let go. I can hold it together until the moment presents itself. Most of the time. But, as a general rule of thumb, I’m a crier.
I cry.
And I’m okay with that.
But some people aren’t. Some people see my tears as a sign of weakness or anger or giving up. Some people see me as less than strong, as unmanageable, as someone who doesn’t “have it together”.
And to you, I say: That’s okay that you think that.
My tears mean I’m in touch with my emotions. My crying means they free-flow out of me. It’s part of what makes me a great writer. To be able to grasp the innermost workings of a person’s soul and spill them onto paper in a way that others can’t.
My crying means I see potential. I see how things could be, sometimes should be. I see how things were. I’m aware of change. I’m aware of all the What If’s and Used To Be’s. And I’m constantly fighting with myself to come to terms with What Is.
Yes, I’m embarrassed that a simple hug from a friend can start the waterworks. Yes, I’m frustrated that my heart rate elevates in proportion to my saline discharge. Yes, Yes, Yes! It’s uncomfortable. It’s awkward. It’s a bit stifling.
But it’s also a freedom. It’s how I work out what’s in my head and in my heart. I can drive through tears. I can still function. I can still cook, clean, write, sing, and dance while crying. I can, I have, I will continue to do so.
And I can process. I can process my thoughts, my feelings, my plans, the world at large. And I can come up with wonderful ideas and suggestions and characters and dialogue and settings and environments and stories.
I don’t mind that I’m a crier. Because I don’t do it all the time. And when I do, it’s authentic. And when I do, it doesn’t mean I’m only sad or angry or overwhelmed. Sometimes it means I’m all of these at once, plus happy and elated. And confused.
And when I cry, I can talk. I can say, “I’m crying because…” I’ve never said, “I don’t know why I’m crying.”
I feel more. I think deeper. I love stronger. I relive memories. Every bit of me is an electrified emotional experience. And so, on occasion, I cry. It’s just one more way I express myself.
And I don’t think expressing myself makes me weak.
And Frankly, My Dear… that’s all she wrote!
Jun 27, 2012 |
You really should read some of the stories over at Shell’s link up. This was only the second time I linked up. I added this morning’s post, “What’s the Word?” Wednesdays: Blog Hop because her topic and mine are similar. But she has a way of writing that inspires me. It’s so heartfelt, so honest. Like she’s opening the doors to her house and allowing us to snoop in her medicine cabinet.
I want to be that transparent. But I’m just not. Partly because my family doesn’t really want me writing about them (go figure), but partly because I guess I don’t think my transparency matters. I write more of what I want instead of who I am. Unless it’s fluff.
Not Shell. She really gets it. She doesn’t even know me, doesn’t know how her blog influences me. But I hope she finds out. She really needs to know that she’s not writing into empty space.
I know sometimes it can feel that way. As a blogger, we put our “schtuff” out there, and then edit it for public consumption. There are basic rules, you know. Be nice. Be fair. Don’t be mean or belittling. Don’t over-expose yourself. Keep your guard up. It’s a complicated relationship: that of being a daily public blogger and being a private person.
So anyway. I really admire Shell and her posts. And I think I’m gonna try to be a little more like her.
And Frankly, My Dear… that’s all she wrote!
