Subj : Crockpot N.Y. Times - 45
To   : All
From : Dave Drum
Date : Mon Apr 01 2024 05:51 pm

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     Title: Slow Cooker Creamy Chicken Soup w/Lemon, Rice & Dill
Categories: Poultry, Citrus, Rice, Herbs, Dairy
     Yield: 4 servings

     1 lg Yellow onion; peeled,
          - quartered
     2    Carrots; peeled, trimmed,
          - halved
     2    Celery ribs; halved
     5 lg Garlic cloves; peeled
     1    Bay leaf
     4 lb Bone-in, skin-on chicken
          - thighs
     6 c  Chicken broth or stock
          Black pepper & salt
     2 c  Cooked white rice
   1/2 c  Fresh lemon juice; more as
          - needed
     4 lg Egg yolks
   1/2 c  Sour cream
     1 sm Bunch dill; chopped

 Combine the onion, carrot, celery, garlic and bay leaf
 in a 5- to 8-quart slow cooker. Pull the skin off half
 of the thighs and discard it (or save to render the fat
 at another time). Add the chicken to the slow cooker and
 top with broth. Season generously with pepper. Add 1/2
 teaspoon salt if you are using low-sodium broth or 1
 teaspoon salt if using homemade unsalted stock. (Do not
 add salt now if you are using fully salted broth.) Cover
 and cook on low for at least 4 hours and up to 6 hours.
 If it’s more convenient, you can let the slow cooker
 switch to warm after 6 hours. The soup will hold on warm
 for about another 2 hours before the chicken starts to
 dry out.

 With a spoon or ladle, skim and discard any obvious foam
 and fat from the top of the soup. With tongs or a
 slotted spoon, remove the chicken and vegetables to a
 bowl and strain the broth. Discard the vegetables (or if
 they still have flavor, set them aside for a snack) and
 let the chicken cool while you finish the soup. Return
 the broth to the slow cooker, and switch the heat to
 high. Stir in the rice, cover and let the soup heat up
 until it is at least steaming hot, or bubbling a bit
 around the edges, about 10 minutes.

 Whisk the lemon juice, egg yolks and sour cream in a
 medium bowl until creamy and combined. Dip a liquid
 measuring cup into the hot broth. While whisking
 constantly, very slowly drizzle about 2 cups of hot
 broth into the lemon juice mixture until fully combined
 and smooth. Pour this mixture into the slow cooker with
 the rest of the soup and whisk for another minute or so,
 until the soup starts to thicken enough to lightly coat
 the back of a spoon. Coarsely shred the chicken meat and
 add it into the soup, discarding the bones and skin.
 Stir in the dill and taste the soup. Add salt if
 necessary, and more lemon juice and black pepper if you
 like. If the soup isn’t hot enough, cover and let heat
 on high for another 10 minutes.

 By: Sarah DiGregorio

 Yield: 4 to 5 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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