CHICKEN FOOT SOUP RECIPE RECIPES
CHICKEN FOOT SOUP RECIPE - COOKEATSHARE
Provided by Global Cookbook
Number Of Ingredients 9
Steps:
- Directions: Wash them chickens feet... scrub between toes... remove "toe-jam". Rinse in clear water. Wash and de-fat chicken breasts... remove skin and bones. Cut into small pcs. Pat dry with paper towels, and saute/fry in warm oil or possibly butter for a few min. Add in vegetables... and spices...saute/fry a few min more. Stir, make onions soft but not browned. Add in a little wine, cook over low heat for a few min while you drink a c. of the wine and some of the liquid evaporates... oh, yeah... don't cover skillet. Boil water... add in bouillion and dissolve (the bouillion). Throw in the whole mess from the skillet, all meat and vegetables... toss in the feet... bring to a boil and then simmer till the chicken is cooked and tender. Have another c. of wine. NOW... in a clean skillet... heat some oil... add in some flour, equal measure... maybe 1/4 c., each... over moderate heat, make a "roux"... browning the flour/oil mix, but don't burn... add in to the soup. Cook the whole thing till slightly thickened... remove from heat... add in the rest of thewine...heh...heh... cover... let set a few min... and serve with cooked rice (maybe add in cooked rice to the soup... or possibly seperately)... Open a second bottle of wine to serve with the soup...
Nutrition Facts : ServingSize 307 g, Calories 77, FatContent 3.4 g, TransFatContent 0.04 g, SaturatedFatContent 0.97 g, CholesterolContent 22 g, SodiumContent 144 g, CarbohydrateContent 3.71 g, FiberContent 1.0 g, SugarContent 1.72 g, ProteinContent 7.72 g
RECIPES > RICE > HOW TO MAKE CHICKEN FOOT SOUP
How To make Chicken Foot Soup
Provided by MOBIRECIPE.COM
Steps:
- 2 Pkg chicken feet, -about 2 lbs 2 Chicken breast, boned, -coarsley chopped 1 Chicken bouillion cube 2 qt Water for boiling 1 Small onion, peeled, -coarsley chopped 1 Garlic cloves, minced Green onions, chopped, -tops and bottoms Flour, for thickening liquid 4 Carrots, peel, cut into -pieces 2long, 1/4 wide Oil, for saute Salt/pepper to taste 1 ts Dried oregano 1 ts Dried Rosemary Dry white wine... a cup -or a quart, to your taste Directions: Wash them chickens feet... scrub between toes... remove toe-jam. Rinse in clear water. Wash and de-fat chicken breasts... remove skin and bones. Cut into small pieces. Pat dry with paper towels, and saute in hot oil or butter for a few minutes. Add vegetables... and spices...saute a few minutes more. Stir, make onions soft but not browned. Add a little wine, cook over low heat for a few minutes while you drink a cup of the wine and some of the liquid evaporates... oh, yeah... do not cover skillet. Boil water... add bouillion and dissolve (the bouillion). Throw in the whole mess from the skillet, all meat and vegetables... toss in the feet... bring to a boil and then simmer until the chicken is cooked and tender. Have another cup of wine. NOW... in a clean skillet... heat some oil... add some flour, equal measure... maybe 1/4 cup, each... over moderate heat, make a roux... browning the flour/oil mixture, but do not burn... add to the soup. Cook the whole thing until slightly thickened... remove from heat... add the rest of the wine...heh...heh... cover... let set a few minutes... and serve with cooked rice (maybe add cooked rice to the soup... or seperately)... Open a second bottle of wine to serve with the soup...
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