Was doing some number crunching yesterday. A lot of number crunching, actually. I'm not good with crunching numbers and am really unsure about what I'm doing. Not really stuck - I did find some sort of help from the ever-knowledgeable Google - but that's the thing with the information you gain from the internet, it will tell you what to do but it won't tell you whether it is right or wrong.
So, what better way to unwind and cool off than cooking?
I roasted a whole baby chicken the day before. The reason it being whole is that it is cheaper than cut up chicken parts, and I prefer roasting whole chicken rather than chicken quarters as I think whole chickens taste better. The reason it being a baby chicken instead of a normal (adult?) one is that the baby is cheaper by a pound. I don't know whether the one I bought is truly a baby chicken as it has the same weight and size as the normal one. Looked up the internet (where else?!) for baby chicken; it is also known as spring chicken or 'poussin', aged 4-6 weeks old and not weighing more than 500g. Hmmm, mine is almost three times that weight...
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| Not this baby chicken... |
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| ...or these (awwwww neon chicks!)... |
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| ...but possibly that one on the right.... |
Anyway, back to my roasted chicken. I only had about 3/4 of one side of the breast part for dinner on the first night, and the rest of the quarter for lunch yesterday. I thought I had enough of roast for two meals in a row so I looked up for chicken leftover recipes. Ever so helpful Google listed hundreds of them so I picked the two most reliable recipe websites
Allrecipes.com and
BBC Good Food/
BBC Food (tthe BBC ones are two different websites with very similar content, actually).
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| No. 1 is turkey, no. 11 is chicken and no. 6 poussin/baby chicken |
Allrecipes gave me an idea of making soup out of the leftover chicken which, apart from making salad (didn't feel like having cold supper), is much easier than making pies and a bit less troublesome than cooking noodles or pasta. So I went on to search chicken soup recipes. There was so much variety - creamed chicken soup, chicken noodle soup (with a choice of Asian clear soup or Western cloudy ones), chicken soup with chili/egg/butter bean/rice/sweetcorn et cetera et cetera et cetera.
So I settled with a simple looking and simple sounding
Chicken Soup. I had all the ingredients or their substitutes, it takes 30 mins to prepare and 30-60 mins to cook, which is not bad. Should have my hot supper in an hour and a bit. The picture looks nice as well.
I didn't bother to follow the recipe to a T; carrots were just chopped roughly, celery sliced with uneven thickness, chicken were not skinned. After all, the vegetables would soften and I had no one to impress. And it's the taste that counts :p. The aroma whilst cooking was so delightful, it made me drool (but not over the pan, of course). Flour made the soup cloudy and thick, and there was no need of cream or milk to make it, well, creamy. The seared (burnt, actually) skin of the chicken did make soup a bit darker and speckled with black bits, but I didn't mind. I didn't prep beforehand; I chopped and sliced the ingredients as I cook, so the soup was done in just under an hour. It tasted very heavenly and delicious, at least to a hungry person like me. Comforting as well for a chilly evening. Can't wait to have it again for today's lunch :).
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| I added a bit of plain yoghurt just to make it a bit creamier (and for drama :p) |
They say chicken soup is good for unwell people. If only I can cook this for my dear...
