Subj : Chicken was: Popeyes
To   : Ruth Haffly
From : Dave Drum
Date : Sat Dec 23 2023 06:52:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Sounds good; we're doing left over chicken soup since we had the big
 RH> meal earlier today.

I see that Humphrey's has "leg quarters" in a 10# bag for 49c/lb. Time
to start a fresh batch of chicken stock and pulled chicken.

 DD> Back in the day the "Tuesday" was 99c.  I paid U$11 and change for
 DD> four of them. Inflation gone rampant. Not just with food. Itg's crazy
 DD> nearly everywhere.

 RH> And there's no inflation. Right! And I've got a bridge in Brooklyn for
 RH> sale, cheap. (G)

Been there. Brooklyn Used Dental Appliances. Right?

 DD> Got a new source for Kopy Kat recipes. Much more on point than Gloria
 DD> Pitzker.

 RH> Sounds good.

 DD>       Title: Copycat Popeyes Red Beans & Rice
 DD>  Categories: Beans, Pork, Chilies, Rice
 DD>       Yield: 10 servings

 RH> My "go to" is a red rice recipe Dale sent me some years ago, South
 RH> Carolina style.

One of my favourite chicken soups ........

And in additional post a red rice recipe I've saved and put on my "round 
tuit" list

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Lemon Chicken Soup (Avgolemono)
 Categories: Poultry, Vegetables, Rice, Citrus
      Yield: 5 servings
 
      4 c  Water
      2 lb Bone-in, skin-on chicken
           - thighs and/or legs
      1 md White onion, quartered
      2 lg Carrots; in chunks
      2    Ribs celery; in chunks
      2    Bay leaves
    1/4 c  Long-grain white rice;
           - rinsed, drained
      1    Egg white; room temp
      3    Egg yolks; room temp
      1 tb Lemon zest
    1/4 c  Lemon juice
      1 ts Salt
    1/2 ts Pepper
           Fresh parsley, dill &
           - oregano; garnish (opt)
           Fresh lemon zest; garnish
           - (opt)
 
  PREPARE THE CHICKEN BROTH: In a large soup pot, combine
  the water, chicken, onion, carrots, celery and bay
  leaves. Bring to a boil over medium-high heat and then
  reduce to a simmer. Let cook for 2-3 hours, skimming
  foam from the top, as needed, until a rich chicken broth
  forms. (Learn more about making chicken broth, if this
  is new to you.)
  
  After 2-3 hours, discard the veggies and bay leaves and
  remove the chicken from the broth. Separate the chicken
  meat from the skin and bones, shred and set aside.
  
  Step 3: Cook the rice Remove 1 cup of broth from the
  stockpot and set aside. Then, bring the remaining broth
  back to a boil and add the rice. Reduce to a simmer and
  cook the rice until tender, about 15-20 minutes.
  
  EDITOR'S TIP: You may be tempted to skip rinsing your
  rice, but please, don't. Rinsing the rice removes
  surface starch from individual grains, which can cause
  them to become gummy as they cook and clump together.
  For fluffy rice with a better texture, always rinse!
  
  PREPARE THE AVGOLEMONO: While the rice cooks, prepare
  the avgolemono. In a stand mixer fitted with a whisk
  attachment, beat the egg whites to soft peaks; it will
  take 2-3 minutes.
  
  Then, add the egg yolks and beat for another 1-2 minutes
  until frothy. Slowly add the lemon juice and zest and
  stir to combine. Then, temper the lemon-egg mixture by
  gradually adding the reserved cup of hot broth to the
  mixer in a slow, steady stream while whisking
  continuously. Continue to beat the mixture until
  well-blended; 1-2 minutes.
  
  ADD AVGOLEMONO TO SOUP: Slowly transfer the avgolemono
  to the pot of broth and fully cooked rice on the stove.
  Stir to combine and then bring the soup to a simmer. Add
  salt and pepper and cook for 10-12 minutes, or until the
  soup thickens.
  
  Ladle the soup into bowls and top with a bit of the
  reserved shredded chicken, if desired. Garnish with
  fresh parsley, dill, oregano and lemon zest, and serve
  with crusty bread.
  
  NOTE: You can save a lot of time by opting for a
  high-quality store-bought chicken broth rather than
  making your own. Simply pick up this recipe at Step 3
  if using store-bought broth.
  
  UDD NOTE: Broth is easy and easily done on an otherwise
  lazy Saturday afternoon. And making the broth also gives
  you the shredded chicken for many recipes.
  
  Lauren Habermehl, Mikwaukee, Wisconsin
  
  Makes: 4 - 6 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... The chip. The British contribution to world cuisine
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