Subj : Chicken was: Popeyes

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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