Post by zachman93 on Nov 18, 2012 5:56:14 GMT -5
Ingredients:
Package of 2 chicken quarters (2 leg, 2 thigh)
2 quarts low-sodium chicken broth or an equivalent amount of dried or liquid bullion to mix with water
4 carrots
1/2 of an onion
4 stalks of celery
1 clove garlic
1/2 TBS ground ginger
1 TBS fennel seed
1 TSP crushed rosemary
1/2 TSP thyme leaves
1 TSP ground black pepper
salt to taste
1. Set the fennel seed to toast over medium heat, stirring nearly constantly, until a strong liquorice smell is present. Do not allow to burn. Set aside.
2. Medium dice the onion and uniformly chop carrots (peeled) and celery into no larger than 1/2 inch pieces. Mince garlic and sautee in butter or olive oil until browned, stirring often, over medium heat. Set aside.
3. Separate and clean the two chicken quarters, removing all skin and as much of the yellow fat as you can -- this is easier if the chicken is partway frozen beforehand, so thaw out halfway before you start to cut. Put into your favourite slow cooker.
4. Crush the now cooled fennel seed in a morar and pestle, coffee grinder, or in a plastic baggie with a rolling pin. Add crushed fennel, the rosemary, thyme, ginger, and ground pepper to the cooker. Add chopped vegetables and browned garlic. Stir well.
5. Set your cooker for 2-4 hours or until chicken is cooked through.
---
6. Remove chicken from the cooker with fork or tongs and set aside. Strain remaining vegetables into a large bowl through a colander. Set vegetables aside. Strain the now separated liquid through a fine mesh sieve into a large pot.
7. Cook your favourite wide egg noodle, tagliatelle, or homemade noodle in this broth al dente. In the meantime, carefully separate chicken meat from bones and break into chunks.
8. When noodles are cooked, add in chicken and vegetables. Serve with a squeeze of lemon juice and more crushed toasted fennel seed on top.
Package of 2 chicken quarters (2 leg, 2 thigh)
2 quarts low-sodium chicken broth or an equivalent amount of dried or liquid bullion to mix with water
4 carrots
1/2 of an onion
4 stalks of celery
1 clove garlic
1/2 TBS ground ginger
1 TBS fennel seed
1 TSP crushed rosemary
1/2 TSP thyme leaves
1 TSP ground black pepper
salt to taste
1. Set the fennel seed to toast over medium heat, stirring nearly constantly, until a strong liquorice smell is present. Do not allow to burn. Set aside.
2. Medium dice the onion and uniformly chop carrots (peeled) and celery into no larger than 1/2 inch pieces. Mince garlic and sautee in butter or olive oil until browned, stirring often, over medium heat. Set aside.
3. Separate and clean the two chicken quarters, removing all skin and as much of the yellow fat as you can -- this is easier if the chicken is partway frozen beforehand, so thaw out halfway before you start to cut. Put into your favourite slow cooker.
4. Crush the now cooled fennel seed in a morar and pestle, coffee grinder, or in a plastic baggie with a rolling pin. Add crushed fennel, the rosemary, thyme, ginger, and ground pepper to the cooker. Add chopped vegetables and browned garlic. Stir well.
5. Set your cooker for 2-4 hours or until chicken is cooked through.
---
6. Remove chicken from the cooker with fork or tongs and set aside. Strain remaining vegetables into a large bowl through a colander. Set vegetables aside. Strain the now separated liquid through a fine mesh sieve into a large pot.
7. Cook your favourite wide egg noodle, tagliatelle, or homemade noodle in this broth al dente. In the meantime, carefully separate chicken meat from bones and break into chunks.
8. When noodles are cooked, add in chicken and vegetables. Serve with a squeeze of lemon juice and more crushed toasted fennel seed on top.
realy tasty! (im noob of food baking so i came here)
, just smiley testing agian
seppy, how to make very good spaghety..? 
