I start much as everyone else with cut up chicken and large pieces of onion carrot and celery cut from the whole stalk so that I get leaves and heart.. I allow this to simmer just untl the meat will pull from the bones. I remove the meat and debone it and return the bones to the pot to continue simmering and set the meat aside. Next I dice onions,carrots, celery, some green pepper and several mushrooms to total about 6 cups. SinceI cook for just two I plan to can must of this in pint jars. I cut the meat into spoon size and wilt the veggies with some of the stock, Just a couple of ladles. I skim the fat with my ladle and save that for making biscuits. I fill my jars will about a half to two thirds cup veggies and as much chicken and then fill the jars with stock leaving a generous inch of head space. The jars get process in a pressure cooker according to approved practice. The balance of the meat and veggies get combined with some of the stock and a generous handful of noodles is added. Seasoning as we like for that meal. Salt and black pepper of course sometimes rice instead of noodles sometimes diced sweet potato. I call it chicken soup starter.
tough choice. There have been times when I was very hungry and a grilled cheese sandwich was wonderful
My current drink of choice:
Water,tea, red wine
I really wish I could:
I have asked this many times and have changed my life so that I did what I wanted without hurting anyone.
My "Go-to" dinner party dish:
Depends on the time of year, I fix a roast goose for our December holiday party, I like leg of lamb in the early spring, for summer parties something marinated and done on the grill often it will be chunks of marinated fresh turkey on skewers
My favorite comfort food:
My top 5 favorite restaurants:
I don't eat out
My most tattered cookbooks:
Joy of cooking prehaps. I buy most of my cookbooks from used bookstores and at last count had about forty.