- Thread starter
- #10,991
The Porch
Super Self-Sufficient
Well I started at 11 and finished at 4
I got a lot of thyme 2 sticks of rosemary 2 tops of sage from my garden.
Used Kirkland chicken stock- 5 cartons in each pot, put in 10 cloves of garlic in each pot, and the herbs, salt, pepper and two onions each. Boiled that until the herbs were soft and double strained it.
I deboned 3 chickens and made stock with it.
Then added that to the herb stock. It really tasted nice.
Chopped the carrots and celery,
Then evenly distributed the veg and chicken to both pots.
Boiled 4 bags of egg noodles, and set the aside tossed with olive oil to cool.
Done,, all but the noodles fit in the fridge, it won’t hurt them to set out covered until tomorrow.
I didn’t add them , I didn’t want them to soak up all the broth and get mushy.
Guess what DH is getting for dinner
I got a lot of thyme 2 sticks of rosemary 2 tops of sage from my garden.
Used Kirkland chicken stock- 5 cartons in each pot, put in 10 cloves of garlic in each pot, and the herbs, salt, pepper and two onions each. Boiled that until the herbs were soft and double strained it.
I deboned 3 chickens and made stock with it.
Then added that to the herb stock. It really tasted nice.
Chopped the carrots and celery,
Then evenly distributed the veg and chicken to both pots.
Boiled 4 bags of egg noodles, and set the aside tossed with olive oil to cool.
Done,, all but the noodles fit in the fridge, it won’t hurt them to set out covered until tomorrow.
I didn’t add them , I didn’t want them to soak up all the broth and get mushy.
Guess what DH is getting for dinner