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Coffee Shop
Its Soup Season!!
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<blockquote data-quote="I luv herfrds" data-source="post: 469017" data-attributes="member: 5917"><p>OK Angie here it goes. This is a big recipe.</p><p></p><p>Take one whole roasting chicken, rinse and pat dry, sprinkle salt and pepper on the inside and stuff with 1 whole quartered onion and 1 quartered lemon. Mix 1/4c softened butter with ground sage, rosemary and majoram. You can also use poultry seasoning (about 1-1 1/2t) to get it done quicker. Spread all over the chicken. Bake at 375 degrees for anywhere between 1 1/2-2 hours until the juice from the thigh runs clear when pierced. Let cool in fridge until you can handle it.</p><p>In a large skillet melt 1/4c butter and heat 1/4c olive oil.</p><p>Add about (I'm guessing here) 1c finely chopped carrots, celery and onion.(I do 1 whole onion, half a bag of baby carrots and about 4-6 stalks of celery.) Saute for about 3-5 minutes. Add 1/2c flour and stir in completely. Start adding ckincken stock slowly stirring all the time. I normally use 1-2 cans. The flour will act as a thickener. Make sure there are no lumps in it except for the vegtables.</p><p>You can either cut the cooled chicken into small pieces or pull it apart. Put into the skillet with the vegtable mix and stir all together. When this gets to simmering it will cook the vegtables quickly. Taste to see if it needs any salt. I also add some poultry seasoning for more flavor. Sorry I normally just toss it in until it tastes like I like it.</p><p>Make the dumplings and add.</p><p>Hope this helps.</p><p>I'm rushing through this so I hope I didn't forget anything, I will re read it tonight.</p></blockquote><p></p>
[QUOTE="I luv herfrds, post: 469017, member: 5917"] OK Angie here it goes. This is a big recipe. Take one whole roasting chicken, rinse and pat dry, sprinkle salt and pepper on the inside and stuff with 1 whole quartered onion and 1 quartered lemon. Mix 1/4c softened butter with ground sage, rosemary and majoram. You can also use poultry seasoning (about 1-1 1/2t) to get it done quicker. Spread all over the chicken. Bake at 375 degrees for anywhere between 1 1/2-2 hours until the juice from the thigh runs clear when pierced. Let cool in fridge until you can handle it. In a large skillet melt 1/4c butter and heat 1/4c olive oil. Add about (I'm guessing here) 1c finely chopped carrots, celery and onion.(I do 1 whole onion, half a bag of baby carrots and about 4-6 stalks of celery.) Saute for about 3-5 minutes. Add 1/2c flour and stir in completely. Start adding ckincken stock slowly stirring all the time. I normally use 1-2 cans. The flour will act as a thickener. Make sure there are no lumps in it except for the vegtables. You can either cut the cooled chicken into small pieces or pull it apart. Put into the skillet with the vegtable mix and stir all together. When this gets to simmering it will cook the vegtables quickly. Taste to see if it needs any salt. I also add some poultry seasoning for more flavor. Sorry I normally just toss it in until it tastes like I like it. Make the dumplings and add. Hope this helps. I'm rushing through this so I hope I didn't forget anything, I will re read it tonight. [/QUOTE]
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