Incredibly Inexpensive
Last month I mentioned free chicken carcases (review this in Archives), so am offering a couple of dishes which use their potential. Most of the other ingredients are on the less costly side of shopping, so now is the chance to start saving for the holiday season.
Chicken and Barley Soup
approx 1 lb chicken bits (wings, necks, carcase etc).
1 pint water or pre-made chicken stock
2 carrots, diced, one large potato diced
1 celery stump, chopped, 2 onions, chopped
3 -4 oz pearl barley, cooked* or uncooked
mushroom stalks, chopped fresh herbs
Put the chicken and water/stock into a large saucepan and bring to the boil. Skim off any scum that rises to the surface. Add the vegetables and simmer for 30 mins. Season with black pepper. Add the barley and mushroom stalks and simmer for a further hour (30 mins. if barley is precooked). Remove chicken pieces and discard any skin, gristle and bones. Return flesh to the pot Stir in herbs and serve with crusty home-made bread.
*The barley can be the left-overs after making Lemon Barley Water.
Succotash
1 onion, chopped, 8 oz. cooked chicken bits
3 large potatoes, cooked in their skins cooled and diced
2-3 quality cooked sausages, chopped
1 small can each baked beans and whole kernel sweetcorn
Fry the onion in a little oil until golden brown then add the remaining ingredients including liquid from cans. Cook for 10 minutes until really hot. Serve with a green vegetable.
Tip: Instead of sausages you could use diced corned beef.
Lemon Barley Water
1 oz each pearl barley and sugar. 1 lemon.
Put the barley in a pan and cover with water. Bring to the boil, strain and rinse with cold water then return barley to the pan. Cover with 1/2 pint of cold water and bring to the boil. Cover and simmer for 45 - 60 mins.
Peel the rind from the lemon as thinly as possible, removing any pith and squeeze out the juice Strain the barley liquid* into a heatproof jug, add the lemon rind, juice and the sugar. Stir well and leave to cool. Strain and pour into a sterilised screw top bottle. Dilute as required and serve with slices of lemon and ice cubes.
Note- this drink will keep undiluted in the fridge for a day or two, but for longer keeping suggest making it in bulk then freezing in small containers.
* use the cooked barley for the first recipe above, this could be frozen for later use.
Chicken and Barley Soup
approx 1 lb chicken bits (wings, necks, carcase etc).
1 pint water or pre-made chicken stock
2 carrots, diced, one large potato diced
1 celery stump, chopped, 2 onions, chopped
3 -4 oz pearl barley, cooked* or uncooked
mushroom stalks, chopped fresh herbs
Put the chicken and water/stock into a large saucepan and bring to the boil. Skim off any scum that rises to the surface. Add the vegetables and simmer for 30 mins. Season with black pepper. Add the barley and mushroom stalks and simmer for a further hour (30 mins. if barley is precooked). Remove chicken pieces and discard any skin, gristle and bones. Return flesh to the pot Stir in herbs and serve with crusty home-made bread.
*The barley can be the left-overs after making Lemon Barley Water.
Succotash
1 onion, chopped, 8 oz. cooked chicken bits
3 large potatoes, cooked in their skins cooled and diced
2-3 quality cooked sausages, chopped
1 small can each baked beans and whole kernel sweetcorn
Fry the onion in a little oil until golden brown then add the remaining ingredients including liquid from cans. Cook for 10 minutes until really hot. Serve with a green vegetable.
Tip: Instead of sausages you could use diced corned beef.
Lemon Barley Water
1 oz each pearl barley and sugar. 1 lemon.
Put the barley in a pan and cover with water. Bring to the boil, strain and rinse with cold water then return barley to the pan. Cover with 1/2 pint of cold water and bring to the boil. Cover and simmer for 45 - 60 mins.
Peel the rind from the lemon as thinly as possible, removing any pith and squeeze out the juice Strain the barley liquid* into a heatproof jug, add the lemon rind, juice and the sugar. Stir well and leave to cool. Strain and pour into a sterilised screw top bottle. Dilute as required and serve with slices of lemon and ice cubes.
Note- this drink will keep undiluted in the fridge for a day or two, but for longer keeping suggest making it in bulk then freezing in small containers.
* use the cooked barley for the first recipe above, this could be frozen for later use.
posted by Shirley at 6:15 am
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