Today is chicken soup day. The local store sells packages of root
veggies, parsley, onions, leeks. I bought a whole chicken cut up.

The recipe in Joy of Cooking says to add mace, so I thought I'd try
that.

Do people brown their chicken before making the soup? or just put it in
and let it boil?

I never ate acorn squash before so I'm trying that too. Thought I'd try
cooking it in the microwave, then add the brown sugar, butter.
Nice fall dishes.

>"Marge" writes:
>
>Today is chicken soup day. The local store sells packages of root
>veggies, parsley, onions, leeks. I bought a whole chicken cut up.

Whole chicken... excellent!

Can't make chicken stock from scraps, that would be scrap (garbage) stock.

>The recipe in Joy of Cooking says to add mace, so I thought I'd try
>that.

Mace is cood, but probably says "blade mace", use a piece the size of a thumb
nail to a 6-8 qt pot.... ground mace is kinda difficult to judge it's strength,
so be wary, mace is strong, better less than more.

>Do people brown their chicken before making the soup? or just put it in
>and let it boil?

Don't see the point in browning, the whole idea of using whole chickens for
soup is to have a golden soup.

>I never ate acorn squash before so I'm trying that too. Thought I'd try
>cooking it in the microwave, then add the brown sugar, butter.


Winter squash is best dry roasted... microwaving is more like steaming/boiling.
But I'd never light my oven for just one squash, I'd bake at least two, and
while I'm at it I'd roast a whole chicken too, and maybe a few baked spuds...
I'd have planned for two whole chickens, one to roast and one for soup... gotta
be a zillion uses for extra boiled/roasted chicken.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>"Marge" writes:
>
>Today is chicken soup day. The local store sells packages of root
>veggies, parsley, onions, leeks. I bought a whole chicken cut up.

Whole chicken... excellent!

Can't make chicken stock from scraps, that would be scrap (garbage) stock.

>The recipe in Joy of Cooking says to add mace, so I thought I'd try
>that.

Mace is cood, but probably says "blade mace", use a piece the size of a thumb
nail to a 6-8 qt pot.... ground mace is kinda difficult to judge it's strength,
so be wary, mace is strong, better less than more.

>Do people brown their chicken before making the soup? or just put it in
>and let it boil?

Don't see the point in browning, the whole idea of using whole chickens for
soup is to have a golden soup.

>I never ate acorn squash before so I'm trying that too. Thought I'd try
>cooking it in the microwave, then add the brown sugar, butter.


Winter squash is best dry roasted... microwaving is more like steaming/boiling.
But I'd never light my oven for just one squash, I'd bake at least two, and
while I'm at it I'd roast a whole chicken too, and maybe a few baked spuds...
I'd have planned for two whole chickens, one to roast and one for soup... gotta
be a zillion uses for extra boiled/roasted chicken.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>From: "Marge"
>Do people brown their chicken before making the soup? or just put it in
>and let it boil?

I think browned meats give fuller flavor to soup, but for a clear broth I think
you're supposed to use raw chicken , let it come to a boil, skim the stock and
never ever stir the chicken while it simmers. Then remove the chicken,
clarify the stock with an egg white, strain the stock, bone chicken and set
aside, sautee your veggies/herbs/spices, add back the stock, simmer a bit,
add back the chicken, thicken if desired and serve.


I find it hard not to stir. *laughs*. And usually I use roasted chicken to
make soup. I don't like bones in soup, so I do make the stock and strain it,
reserving the chicken so it doesn't overcook while I get the veggies going.

Sounds like a yummy menu =) I love acorn squash- it has sort of a pumpkinny
sweetness to it.

*smiles*
Barb

>From: "Marge"
>Do people brown their chicken before making the soup? or just put it in
>and let it boil?

I think browned meats give fuller flavor to soup, but for a clear broth I think
you're supposed to use raw chicken , let it come to a boil, skim the stock and
never ever stir the chicken while it simmers. Then remove the chicken,
clarify the stock with an egg white, strain the stock, bone chicken and set
aside, sautee your veggies/herbs/spices, add back the stock, simmer a bit,
add back the chicken, thicken if desired and serve.


I find it hard not to stir. *laughs*. And usually I use roasted chicken to
make soup. I don't like bones in soup, so I do make the stock and strain it,
reserving the chicken so it doesn't overcook while I get the veggies going.

Sounds like a yummy menu =) I love acorn squash- it has sort of a pumpkinny
sweetness to it.

*smiles*
Barb

>
>Do people brown their chicken before making the soup? or just put it in
>and let it boil?
>

I never brown the chicken before making the soup. I do put in the chicken and
bring it to a simmer, watching it and skimming off the stuff that comesz to the
top. I cook the chicken take it off the bones, and put back into the broth and
add whatever..
Rosie

I did brown the chicken, and I sauted the onions and leeks, carrots and
celery afterwards in the oil/fat for a few minutes. If you could smell
this soup, WOW.

I did brown the chicken, and I sauted the onions and leeks, carrots and
celery afterwards in the oil/fat for a few minutes. If you could smell
this soup, WOW.

Marge wrote:
>
> I did brown the chicken, and I sauted the onions and leeks, carrots and
> celery afterwards in the oil/fat for a few minutes. If you could smell
> this soup, WOW.

Where do you live? Need a taster??

LB

On 13 Nov 2004 09:04:20 -0800, "Marge" >
wrote:

>Today is chicken soup day. The local store sells packages of root
>veggies, parsley, onions, leeks. I bought a whole chicken cut up.
>
>The recipe in Joy of Cooking says to add mace, so I thought I'd try
>that.

In the soup? Mace is a "sweet" spice, not sure how I'd like it.
>
>Do people brown their chicken before making the soup? or just put it in
>and let it boil?

Brown your vegetables. That's what gives your soup color.

Well, only 1/4 tsp of mace, it's not strong at all. I've seen cinnamon
with chicken dishes.

Well, only 1/4 tsp of mace, it's not strong at all. I've seen cinnamon
with chicken dishes.

"Barbtail" wrote in message
> >From: "Marge"
>>Do people brown their chicken before making the soup? or just put it in
>>and let it boil?
>
> I think browned meats give fuller flavor to soup, but for a clear broth I
> think
> you're supposed to use raw chicken , let it come to a boil, skim the stock
> and
> never ever stir the chicken while it simmers.

> Barb

I'm curious, Barb. What is the reason you're not supposed to stir the
chicken?

Dora

"Barbtail" wrote in message
> >From: "Marge"
>>Do people brown their chicken before making the soup? or just put it in
>>and let it boil?
>
> I think browned meats give fuller flavor to soup, but for a clear broth I
> think
> you're supposed to use raw chicken , let it come to a boil, skim the stock
> and
> never ever stir the chicken while it simmers.

> Barb

I'm curious, Barb. What is the reason you're not supposed to stir the
chicken?

Dora

Dora asked:

>> for a clear broth I think you're supposed to use raw chicken , let it
>> come to a boil, skim the stock and never ever stir the chicken while
>> it simmers.
>>
>> Barb
>
> I'm curious, Barb. What is the reason you're not supposed to stir the
> chicken?

So that you don't have particles of chicken fat or skin muddying your stock.
Personally, I don't think clear stock is worth the trouble (in fact I think
it has less flavor).

Bob

>Dora asked:
>
>>> for a clear broth I think you're supposed to use raw chicken , let it
>>> come to a boil, skim the stock and never ever stir the chicken while
>>> it simmers.
>>>
>>> Barb
>>
>> I'm curious, Barb. What is the reason you're not supposed to stir the
>> chicken?
>

What Bob said and also the blood and other juices seep out as it's cooking and
can muddy the stock if you stir it around. It's a drama to make. I would only
do it where a clear stock is essential to presentation- like for clear aspic
or a fancy consomme.

*smiles*

Barb

"Marge" > wrote in message

> I never ate acorn squash before so I'm trying that too. Thought I'd try
> cooking it in the microwave, then add the brown sugar, butter.
> Nice fall dishes.

The Microwave is energy efficient, but I do mine in the oven - better
flavor, I think. Spray a sheet of aluminum foil with Pam, put it on a
cookie sheet, put half an acorn squash cut-side down on it and bake it
at 400 for about 45 minutes or until it is done. Serve with lots of
butter, salt & pepper. Yum.

N.

"Marge" > wrote in message

> I never ate acorn squash before so I'm trying that too. Thought I'd try
> cooking it in the microwave, then add the brown sugar, butter.
> Nice fall dishes.

The Microwave is energy efficient, but I do mine in the oven - better
flavor, I think. Spray a sheet of aluminum foil with Pam, put it on a
cookie sheet, put half an acorn squash cut-side down on it and bake it
at 400 for about 45 minutes or until it is done. Serve with lots of
butter, salt & pepper. Yum.

N.

>(Nancy Dooley)
>
>"Marge" wrote:
>
>> I never ate acorn squash before so I'm trying that too. Thought I'd try
>> cooking it in the microwave, then add the brown sugar, butter.
>
>The Microwave is energy efficient, but I do mine in the oven - better
>flavor, I think. Spray a sheet of aluminum foil with Pam, put it on a
>cookie sheet, put half an acorn squash cut-side down on it and bake it
>at 400 for about 45 minutes or until it is done. Serve with lots of
>butter, salt & pepper. Yum.

Baking cut side down results in steamed squash, very moist, watery actually...
and seasoning runs off into the pan, creating a mess resulting in pans needing
soaking and scrubbing... may as well nuke. I prefer to bake winter squash cut
side up, with the cavity seasoned, results in a drier, firmer flesh, and
concentrates the flavor, and also is far less messy, no pan to scrub.
Sometimes all I do is place a small dab of butter in the cavity and sprinkle
with some s n' p. Other times I prefer something sweeter, I'll place some
raisins, prunes, whatever fresh/dried fruit in the cavity, with a little butter
and a sprinkle of cinnamon. I've tried filling the cavity with crumbled
sausage but don't much care for that rendition... I'd rather have the meat
entree cooked separately. My favorite method for cooking winter squash (summer
squash too) is on the grill, then I will begin cut side down, and flip cut side
up to season and finish cooking. I prefer my winter squash a bit on the dry
side, if I wanted it dribbly moist I'd buy little jars of Gerbers/Beechnut. I
like winter squash well baked, so it's skin crisps and can be eaten... I like
butternut better than acorn, its skin is also less fiberous. Butternut is also
easier to grow, and produces far larger fruit... larger acorn gets quite
stringy. I try to pick butternut before they top five pounds, otherwise they
are just too unwieldly, but often a few have been known to hide and I have
ended up with 20 pounders... those are best chunked and slooow grilled to make
vegetarian smoked gouda.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>(Nancy Dooley)
>
>"Marge" wrote:
>
>> I never ate acorn squash before so I'm trying that too. Thought I'd try
>> cooking it in the microwave, then add the brown sugar, butter.
>
>The Microwave is energy efficient, but I do mine in the oven - better
>flavor, I think. Spray a sheet of aluminum foil with Pam, put it on a
>cookie sheet, put half an acorn squash cut-side down on it and bake it
>at 400 for about 45 minutes or until it is done. Serve with lots of
>butter, salt & pepper. Yum.

Baking cut side down results in steamed squash, very moist, watery actually...
and seasoning runs off into the pan, creating a mess resulting in pans needing
soaking and scrubbing... may as well nuke. I prefer to bake winter squash cut
side up, with the cavity seasoned, results in a drier, firmer flesh, and
concentrates the flavor, and also is far less messy, no pan to scrub.
Sometimes all I do is place a small dab of butter in the cavity and sprinkle
with some s n' p. Other times I prefer something sweeter, I'll place some
raisins, prunes, whatever fresh/dried fruit in the cavity, with a little butter
and a sprinkle of cinnamon. I've tried filling the cavity with crumbled
sausage but don't much care for that rendition... I'd rather have the meat
entree cooked separately. My favorite method for cooking winter squash (summer
squash too) is on the grill, then I will begin cut side down, and flip cut side
up to season and finish cooking. I prefer my winter squash a bit on the dry
side, if I wanted it dribbly moist I'd buy little jars of Gerbers/Beechnut. I
like winter squash well baked, so it's skin crisps and can be eaten... I like
butternut better than acorn, its skin is also less fiberous. Butternut is also
easier to grow, and produces far larger fruit... larger acorn gets quite
stringy. I try to pick butternut before they top five pounds, otherwise they
are just too unwieldly, but often a few have been known to hide and I have
ended up with 20 pounders... those are best chunked and slooow grilled to make
vegetarian smoked gouda.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>(Nancy Dooley)
>
>"Marge" wrote:
>
>> I never ate acorn squash before so I'm trying that too. Thought I'd try
>> cooking it in the microwave, then add the brown sugar, butter.
>
>The Microwave is energy efficient, but I do mine in the oven - better
>flavor, I think. Spray a sheet of aluminum foil with Pam, put it on a
>cookie sheet, put half an acorn squash cut-side down on it and bake it
>at 400 for about 45 minutes or until it is done. Serve with lots of
>butter, salt & pepper. Yum.

Baking cut side down results in steamed squash, very moist, watery actually...
and seasoning runs off into the pan, creating a mess resulting in pans needing
soaking and scrubbing... may as well nuke. I prefer to bake winter squash cut
side up, with the cavity seasoned, results in a drier, firmer flesh, and
concentrates the flavor, and also is far less messy, no pan to scrub.
Sometimes all I do is place a small dab of butter in the cavity and sprinkle
with some s n' p. Other times I prefer something sweeter, I'll place some
raisins, prunes, whatever fresh/dried fruit in the cavity, with a little butter
and a sprinkle of cinnamon. I've tried filling the cavity with crumbled
sausage but don't much care for that rendition... I'd rather have the meat
entree cooked separately. My favorite method for cooking winter squash (summer
squash too) is on the grill, then I will begin cut side down, and flip cut side
up to season and finish cooking. I prefer my winter squash a bit on the dry
side, if I wanted it dribbly moist I'd buy little jars of Gerbers/Beechnut. I
like winter squash well baked, so it's skin crisps and can be eaten... I like
butternut better than acorn, its skin is also less fiberous. Butternut is also
easier to grow, and produces far larger fruit... larger acorn gets quite
stringy. I try to pick butternut before they top five pounds, otherwise they
are just too unwieldly, but often a few have been known to hide and I have
ended up with 20 pounders... those are best chunked and slooow grilled to make
vegetarian smoked gouda.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"PENMART01" wrote in message
>
> Baking cut side down results in steamed squash, very moist, watery
> actually...
> and seasoning runs off into the pan, creating a mess resulting in pans
> needing
> soaking and scrubbing... may as well nuke. I prefer to bake winter squash
> cut
> side up, with the cavity seasoned, results in a drier, firmer flesh, and
> concentrates the flavor, and also is far less messy, no pan to scrub.
> Sometimes all I do is place a small dab of butter in the cavity and
> sprinkle
> with some s n' p. Other times I prefer something sweeter, I'll place some
> raisins, prunes, whatever fresh/dried fruit in the cavity, with a little
> butter
> and a sprinkle of cinnamon. I've tried filling the cavity with crumbled
> sausage but don't much care for that rendition... I'd rather have the meat
> entree cooked separately. My favorite method for cooking winter squash
> (summer
> squash too) is on the grill, then I will begin cut side down, and flip cut
> side
> up to season and finish cooking. I prefer my winter squash a bit on the
> dry
> side, if I wanted it dribbly moist I'd buy little jars of
> Gerbers/Beechnut. I
> like winter squash well baked, so it's skin crisps and can be eaten... I
> like
> butternut better than acorn, its skin is also less fiberous. Butternut is
> also
> easier to grow, and produces far larger fruit... larger acorn gets quite
> stringy. I try to pick butternut before they top five pounds, otherwise
> they
> are just too unwieldly, but often a few have been known to hide and I have
> ended up with 20 pounders... those are best chunked and slooow grilled to
> make
> vegetarian smoked gouda.
>
> Sheldon

Sheldon, what do you do with all the vegetables you raise? I'd genuinely
like to know.

Dora

"PENMART01" wrote in message
>
> Baking cut side down results in steamed squash, very moist, watery
> actually...
> and seasoning runs off into the pan, creating a mess resulting in pans
> needing
> soaking and scrubbing... may as well nuke. I prefer to bake winter squash
> cut
> side up, with the cavity seasoned, results in a drier, firmer flesh, and
> concentrates the flavor, and also is far less messy, no pan to scrub.
> Sometimes all I do is place a small dab of butter in the cavity and
> sprinkle
> with some s n' p. Other times I prefer something sweeter, I'll place some
> raisins, prunes, whatever fresh/dried fruit in the cavity, with a little
> butter
> and a sprinkle of cinnamon. I've tried filling the cavity with crumbled
> sausage but don't much care for that rendition... I'd rather have the meat
> entree cooked separately. My favorite method for cooking winter squash
> (summer
> squash too) is on the grill, then I will begin cut side down, and flip cut
> side
> up to season and finish cooking. I prefer my winter squash a bit on the
> dry
> side, if I wanted it dribbly moist I'd buy little jars of
> Gerbers/Beechnut. I
> like winter squash well baked, so it's skin crisps and can be eaten... I
> like
> butternut better than acorn, its skin is also less fiberous. Butternut is
> also
> easier to grow, and produces far larger fruit... larger acorn gets quite
> stringy. I try to pick butternut before they top five pounds, otherwise
> they
> are just too unwieldly, but often a few have been known to hide and I have
> ended up with 20 pounders... those are best chunked and slooow grilled to
> make
> vegetarian smoked gouda.
>
> Sheldon

Sheldon, what do you do with all the vegetables you raise? I'd genuinely
like to know.

Dora

"PENMART01" wrote in message
>
> Baking cut side down results in steamed squash, very moist, watery
> actually...
> and seasoning runs off into the pan, creating a mess resulting in pans
> needing
> soaking and scrubbing... may as well nuke. I prefer to bake winter squash
> cut
> side up, with the cavity seasoned, results in a drier, firmer flesh, and
> concentrates the flavor, and also is far less messy, no pan to scrub.
> Sometimes all I do is place a small dab of butter in the cavity and
> sprinkle
> with some s n' p. Other times I prefer something sweeter, I'll place some
> raisins, prunes, whatever fresh/dried fruit in the cavity, with a little
> butter
> and a sprinkle of cinnamon. I've tried filling the cavity with crumbled
> sausage but don't much care for that rendition... I'd rather have the meat
> entree cooked separately. My favorite method for cooking winter squash
> (summer
> squash too) is on the grill, then I will begin cut side down, and flip cut
> side
> up to season and finish cooking. I prefer my winter squash a bit on the
> dry
> side, if I wanted it dribbly moist I'd buy little jars of
> Gerbers/Beechnut. I
> like winter squash well baked, so it's skin crisps and can be eaten... I
> like
> butternut better than acorn, its skin is also less fiberous. Butternut is
> also
> easier to grow, and produces far larger fruit... larger acorn gets quite
> stringy. I try to pick butternut before they top five pounds, otherwise
> they
> are just too unwieldly, but often a few have been known to hide and I have
> ended up with 20 pounders... those are best chunked and slooow grilled to
> make
> vegetarian smoked gouda.
>
> Sheldon

Sheldon, what do you do with all the vegetables you raise? I'd genuinely
like to know.

Dora

>Sheldon, what do you do with all the vegetables you raise? I'd genuinely
>like to know.
>
>Dora

They all get eaten of course! LOL

I trade with neighbors, we all grow stuff the other doesn't... some I plain
give away. But most I eat. I do a lot of freezing, canning is too much work,
costs more to do, and is risky. I prepare and freeze lots of tomato sauce,
which will contain herbs, peppers, onions and garlic. During the growing
season I plan on eating salads every day, all kinds of salads, huge salads....
salad is the main course, often with nothing else. I also grill lots of
veggies; eggplant, squashes, thick slabs of onion, whatever can be grilled goes
on the grill. I also do lots of soups and stews... amazing how much vegetale
gets used in soups and stews... and various slaws, from plain old green
cabbage, red cabbage, and various oriental cabbages... the oriental greens make
great salads with spicy oriental flavored dressings.

The trick is to plan a large variety but not to plant more of any one thing
than I can consume... that takes practice.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Sheldon, what do you do with all the vegetables you raise? I'd genuinely
>like to know.
>
>Dora

They all get eaten of course! LOL

I trade with neighbors, we all grow stuff the other doesn't... some I plain
give away. But most I eat. I do a lot of freezing, canning is too much work,
costs more to do, and is risky. I prepare and freeze lots of tomato sauce,
which will contain herbs, peppers, onions and garlic. During the growing
season I plan on eating salads every day, all kinds of salads, huge salads....
salad is the main course, often with nothing else. I also grill lots of
veggies; eggplant, squashes, thick slabs of onion, whatever can be grilled goes
on the grill. I also do lots of soups and stews... amazing how much vegetale
gets used in soups and stews... and various slaws, from plain old green
cabbage, red cabbage, and various oriental cabbages... the oriental greens make
great salads with spicy oriental flavored dressings.

The trick is to plan a large variety but not to plant more of any one thing
than I can consume... that takes practice.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>Sheldon, what do you do with all the vegetables you raise? I'd genuinely
>like to know.
>
>Dora

They all get eaten of course! LOL

I trade with neighbors, we all grow stuff the other doesn't... some I plain
give away. But most I eat. I do a lot of freezing, canning is too much work,
costs more to do, and is risky. I prepare and freeze lots of tomato sauce,
which will contain herbs, peppers, onions and garlic. During the growing
season I plan on eating salads every day, all kinds of salads, huge salads....
salad is the main course, often with nothing else. I also grill lots of
veggies; eggplant, squashes, thick slabs of onion, whatever can be grilled goes
on the grill. I also do lots of soups and stews... amazing how much vegetale
gets used in soups and stews... and various slaws, from plain old green
cabbage, red cabbage, and various oriental cabbages... the oriental greens make
great salads with spicy oriental flavored dressings.

The trick is to plan a large variety but not to plant more of any one thing
than I can consume... that takes practice.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Nancy, do you put brown sugar on yours too?

Nancy, do you put brown sugar on yours too?

> "Marge" lawruggiero writes:
>
>Nancy, do you put brown sugar on yours too?

On her what?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> "Marge" lawruggiero writes:
>
>Nancy, do you put brown sugar on yours too?

On her what?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````