Chicken soup

Its a cold wet morning with a combination of sleet, snow, ice and rain. Maybe I will cook today, maybe a little chicken soup,recipe to follow.

First get a chicken ring, gut, bleed, and pluck (only kidding) get whole chicken at store make it good sized (4lb plus). Wash chicken with salt water and rinse.

 

Chicken (whole) in large stock pot (8qt) 2 big peeled carrots (whole) one stalk celery bunch of green onions (ends chopped) add water 3/4 of the way to top. Add 1/2 teaspoon salt and white pepper and hold back reserved spice bag*.

Bring to hard boil and cover and turn down to low but still hot enough to boil. Boil 0ne hour, turn off, let stand until cool and refrigerate to next day. Important refrigerate.

next day bone chicken removing all bones and skin remove carrots, onions, celery - add spice bag*. Bring back to boil and cook reduce to 2 quarts, ready to serve or add dumplings**

*spice bag = Take 4 inch square of cheese cloth lay on counter add thyme, basil, 5 peppercorns, 1 teaspoon rosemary whole. Gather ends tie closed and tight with string, remove and discard before serving.

** quick dumplings = Buy one can of Grands "butter tasting" biscuits cut each one into thirds and form ball. While soup is finishing up and still boiling, drop balls into soup bring back to boil and cook for last 10 minutes. Serve with fresh bread, butter, and preserves