From Camp 2011 Public Wiki
Chicken&vegetable soup (carnivore, being prepared by Algoldor)
Note
This dish is for me a reminder of my university years. Always short on cash, many mouths to feed and community kitchen being available well, we just learned how to cook. Interestingly it was really hard to meet a girl in our dorm kitchen, just and only hungry and picky gentlemen.
The advantage of this recipe is that it allows you to utilise all the pieces of chicken off cuts getting out the flavour and adding any vegetables which are close to perishing.
Ingredients:
1-3 chicken bodies (meat taken out for another dish)
400 g of potatoes
400 g of carrot
400 g of turnip
400 g of onion
200 g of parsley root
50 g of leaves
any other vegetables like broccoli, cauliflower, kale etc. Mushrooms are great ingredients too.
8 cloves of garlic
10 pieces black pepper
bit of paprika powder
Cookware needed:
sharp knife
15 l cooking pot with lid
Directions:
- pour around 7 l of water in to the pot
- start to heat the pot, rather slowly so it doesn't get burned, mix every 10 minutes or so
- add the salt and spices (black pepper and red pepper)
- add the chicken off cuts (as quickly as possible)
- peal the potatoes, turnip, onion, possibly parsley root and carrot and garlic
- cut them on the pieces based on your preference, smaller pieces will get boiled faster
- think of how long does it take to boil the various vegetables to become tender and add them in an appropriate manner (parsley root and carrot first (30-40 min before done), potatoes (10-15 min depending on the size of ppieces) and latest turnip and garlic (10 min))
- keep mixing every 10 minutes tasting the flavour of the dish and add the spices and salt as necessary
- once all the ingredients are done, switch the sup off and let to cool down
- once cooled take away all the bones and cartilages and remove the meat and transfer it back to the soup, dispose the bones and cartilages
- warm up the soup and serve with piece of bread if possible
- please note that this soup as many others is best after 1-2 days when kept at cold (10-15°C)
