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Lemon Chicken Soup

March 26, 2012 | Comments: 0 | Views: 141

OK so it's wintertime. It's cold outside and it's good to be warm inside with something good to eat.

The other day I was working at home and there was a chicken in the freezer. I took it out and didn't want to wait all day long for it to thaw before I roasted it. So I ran the water in the kitchen faucet until it was as hot as it could get. I got a big bowl and put that frozen chicken in there still wrapped in the plastic it came in. After an hour or so soaking in that hot water, I could easily get the plastic off. After removing it, I again ran the hot water over the chicken. Another hour, visiting the kitchen I found it was nearly thawed. The third time running the hot water, directly into the cavity of the bird, ti was thawed in no time. So it probably took 2 hours or so, give or take.

I put the chicken into a roasting pan and had meyer lemons from my lemon bush that I needed to use up, so I cut them up and stuffed quarters of them into the cavity of the chicken, I used 2 lemons and then spread the rest of the quarters around the chicken, filling up the roasting pan with about 2 inches of water, or so.

I sprinkled it with salt and pepper and some spices, herbs de provence and some other spice combinations from The Spice House, Milwaukee, WI, namely Walker's Point Seasoning and Mr. Spice House Seasoning. But you can use any spices you want or just salt and pepper would be fine too.

I let that chicken roast for about an hour and 15 minutes, or it could have been an hour and a half at 350 degrees. I had meetings that day and I lose track of the time. Anyway, the chicken is done when the drumstick is loose.

I took it out of the oven and lifted it out of the roasting pan to rest for a bit. Then I put the liquid into a bowl and stuck it into the refrigerator. I cut the chicken off the bone and put the bones into a bowl, discarding the lemons and put the bones into the refrigerator too. The roast chicken was yummy with a salad for a late lunch. That evening I took out the bones, put them in a pot with water to cover and brought them to a boil and then turned down the heat to simmer. As I was talking on the phone to my brother and later to my sister and doing my ironing, the simmering was happening. After a couple of hours, before bed, I drained the bones in a collander and put the liquid in a bowl and put that into the refrigerator.

The next day after work I took the two bowls out of the refrigerator. A layer of fat had risen on each bowl and I scraped that off, then combined the two bowls of what would become chicken soup into one bowl and heated it up. After it heated, I strained it again so that it was a nice clear broth.

At this point you could do anything with it, add vegetables for a vegetable soup, or put the remaining chicken pieces in and some noodles or whatever you prefer. I used the remaining chicken and some carrots and celery and had soup for a few more days so that one chicken made several good meals.

I have been a journalist, a publicist, a technical writer and so much more. One of my passions is helping people tell their life stories - because we all have a story.

Source: EzineArticles
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