Well. The farmhouse kitchen hasn’t been the usual hive of activity for a few days. The entire family has fallen ill with a nasty virus, and we’re in quiet resting mode here. After a few days of passing around lemon tea, porridge, and yogurt smoothies, I did dig a stewing hen out of the freezer and make some good-for-what-ails-you broth. [Note to self: next year, make and freeze good and garlicky chicken soup before flu season begins. It would have been nice to simply pull it out and warm it up this week.]
To make it, I make a basic chicken broth, and sieve it through paper towel to defat it. Or break open a box or two of Swanson’s natural goodness chicken broth and start from there, if I have it---this time I didn’t, and was glad for the old hens that Jeff had put in the freezer this fall. Then I just simmer that a little longer with lots (and lots. I mean it. This soup has an anti-viral purpose!) of garlic, a good pinch of cayenne pepper, and the juice of a lemon. I sieve out the garlic then and make it good and salty. Sometimes I leave it as a clear broth for drinking, if we’re in need of super light nourishment. For this batch I added brown rice, chicken meat and carrot during the garlic simmering part of the process and we had soup for a couple of light meals here. Delicious.
The kitchen is clean and candle lit. Time for me to rest. Goodnight.
1 comment:
Yes, exactly yes. This is what I make too, to get us through the nasty stuff.
A candle lit kitchen - how lovely.
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