Since we started moving out of Fairview, hardly had I been there. Had to go there briefly yesterday and the few seconds I was out of the van to get to the office was disastrous. When you are like some of us...the ones that get allergy at the sight of dust...then you know how it feels to breathe even a speck of those killer fumes.
I felt so bad that it kept me off a scheduled appointment last night. I needed hot soup and thought about just buying from a chinese restaurant...but then...I thought about all those additives.
Roasted chicken packs in my freezer...hmmm...it was 7pm but I have to feed this nasty nose of mine. Did I have enough time?
Took out a pack from the freezer. Set it inside my glass saucepan....I am without help so my cookware is the one the goes from stovetop, oven, to table, to ref/freezer, to microwave and back to table. You end up just washing one piece :)
Got about 4 cups of hot water from the dispenser into the saucepan with the frozen roasted chicken. Sliced up one red onion. That's it, and boiled it. Once boiling, I took a handful of elbow macaroni and placed it in the pan. Cooked uncovered for about 8-10mins (followed instructions on the label). Added chopped onion leaves for color. That't it!!!!
Why no seasonings? The frozen pack was of a roasted chicken. So it had all the flavors it needed already.
If you don't want to eat the meat with your soup, it will make great chicken sandwhich or salad.
This was quick and doable. But, if I had my way and time...I would have done this on simmering temperature. Still low fire, slow cooking....to really have the juice ooze out in its own sweet time.
BTW...yes, I felt much better....remember Chicken Soup for everything. Chickens must have something...and the warm vapor is good for the nasal congestion.
Showing posts with label chicken soup stock. Show all posts
Showing posts with label chicken soup stock. Show all posts
Sunday, January 24, 2010
Sunday, August 02, 2009
Reasons, Cycles & Solutions
Unusual that I didn't post for eight (8) straight days. The rounds of seminars, farm visits, branch visits...our normal work..kept us busy.
In the week that past, I also had the luxury of seeing Ria while we were both in Vigan for work. FB told me she was somewhere in Ilocos, so the moment I checked in at Vigan, I texted her and we met for lunch, antique shopping and dinner. After about 2days, when we both got back to Manila, we met friends in high school for lunch and vowed to go for dinner next week. Sounds we are getting old and have the luxury to time now wehehhehhe.
It was my mother's last days here and we planned for the 40th day to go to Mass and have a simple dinner. Since I was in Vigan, I volunteered to bring Longaniza and Bagnet. For soup....I deliberated but thought...well maybe....
We are left with "a" or a "couple" of roasted Sunnies almost every night. True we can adjust the number...but we'd rather have the problem of surplus, rather than have an empty store early in the evening.
We can't sell it the next day, so we freeze it and eat it ourselves :) Thing is, we are in and out and I had some sent frozen to Manila.
I took a couple of frozen roasted Sunnies early in the day and asked the cook to slow boil it. It wasn't about cooking it anymore...but recycling to bring out a different flavor for the already seasoned and done Sunshines. From the soup stock, you know you had a winner. I had some sotanghon prepared and dropped them. Prepared on the side were fried garlic chips and freshly minced onion leaves.
First three servings went to the boys. Doc Rey of course will adore what I prepared...given! I was scared about my brother in law Andoy's Chinese pintasero food taste and dentist bar owner Gelo's reaction. Wowoweeeee!!! They both said it was great. Winner!
Andoy and friends are thinking of opening a restaurant and asked me about the chicken. I told them what it was exactly....our surplus that we didn't know what to do with. A restaurant can and should serve it several ways.
There was a reason for my thinking of what to prepare that dinner. It lead me to think and though about my stuff in the freezer :)
The resulting chicken soup was rich in flavor, simply good and it got rid of problems...:)
In the week that past, I also had the luxury of seeing Ria while we were both in Vigan for work. FB told me she was somewhere in Ilocos, so the moment I checked in at Vigan, I texted her and we met for lunch, antique shopping and dinner. After about 2days, when we both got back to Manila, we met friends in high school for lunch and vowed to go for dinner next week. Sounds we are getting old and have the luxury to time now wehehhehhe.
It was my mother's last days here and we planned for the 40th day to go to Mass and have a simple dinner. Since I was in Vigan, I volunteered to bring Longaniza and Bagnet. For soup....I deliberated but thought...well maybe....
We are left with "a" or a "couple" of roasted Sunnies almost every night. True we can adjust the number...but we'd rather have the problem of surplus, rather than have an empty store early in the evening.
We can't sell it the next day, so we freeze it and eat it ourselves :) Thing is, we are in and out and I had some sent frozen to Manila.
I took a couple of frozen roasted Sunnies early in the day and asked the cook to slow boil it. It wasn't about cooking it anymore...but recycling to bring out a different flavor for the already seasoned and done Sunshines. From the soup stock, you know you had a winner. I had some sotanghon prepared and dropped them. Prepared on the side were fried garlic chips and freshly minced onion leaves.
First three servings went to the boys. Doc Rey of course will adore what I prepared...given! I was scared about my brother in law Andoy's Chinese pintasero food taste and dentist bar owner Gelo's reaction. Wowoweeeee!!! They both said it was great. Winner!
Andoy and friends are thinking of opening a restaurant and asked me about the chicken. I told them what it was exactly....our surplus that we didn't know what to do with. A restaurant can and should serve it several ways.
There was a reason for my thinking of what to prepare that dinner. It lead me to think and though about my stuff in the freezer :)
The resulting chicken soup was rich in flavor, simply good and it got rid of problems...:)
Sunday, June 07, 2009
Sandy, Home On A Sunday
The weather had been really bad in Metro Manila, that we decided to head back for a few days in Isabela. Doc Rey's radio segment as Vet ng Bayan was done by phone patch at 5:15am...thank God for telecommunications.
Very off to be in a sunny place, different work to do...but take the chance to do wonderful lovable things:
Had oatmeal for breakfast.
Since there is a truck ban for big trucks inside the market road where Solraya Santiago is located, Doc Rey drove the feeder truck between the stores to deliver the stocks from the big truck to the branches. Boy, that was a long time since I have seen that scene. Timing of arrival of our stocks from Manila are days that we are in Metro. So today was a rare Sunday in Isabela.
Farm cooking....THE BEST! By 12noon, Doc Rey suspends his delivery trips and said we will go to the farm. I was excited to wear my new raindrop boots to the muddy farm...oh of course to see the Ilokano Sunshines too.
As I walked past the bunkhouse, the smell....aroma...of???? Can't tell...but, there on the farm table were fresh Green Papaya peelings and bare stalk of Malunggay. Can it be Tinolang Manok????? YES! Little did I know, Doc Rey called to the farmhelp to slaughter a Sunshine. He called at 9am, they caught, slaughtered...and now at 12noon, the freshest Malunggay leaves from one of the fence trees were dropped. Everything in this dish, except for say salt and pepper came from the farm. Sunshine and veggies.
What's good about home cooked food? No extenders, no scrimping. It was slow cooked to perfection. The soup was creamy and thick, although clear. The Papaya was fresh an crispy and soft all at the same time. Not mushy. The Malunggay leaves you know were just off the tree, dark dark green, all whole leaves and it slightly tinged the yellowish color of the soup stock.
Oh, I shouldn't forget my treat. The blood of the chicken is poured over "bigas", then left to curdle, then lowered into the soup stock to cook.
I commented that it is far far far better than the tinola in our favorite resto. I also had an answer....it was done without profit in mind :) We didn't have to extend the servings to 12 people. There was just enough water for a soup base and not for 12 servings to fill up bowls and have chicken pieces float.
The soup here was a meal by itself!
Tonight I meet with my staff for a rotisserie chicken we are opening. Hmmmmm, this meal made me have 2nd thoughts about doing a tinola, arrozcaldo place. Good old Chicken Soup!
WHY? The location will be beside hospitals, great drive thru access....The kind of food that will be great to take home or to take to hospital. Let me think about it till dinner.
Even in provincial settings, niche marketing is the way to go. Niche is not about being big, its about FOCUS.
I act fast...but cooking or working, its best to have low fire while slow cooking :) You reap more in all aspects.
Very off to be in a sunny place, different work to do...but take the chance to do wonderful lovable things:
Had oatmeal for breakfast.
Since there is a truck ban for big trucks inside the market road where Solraya Santiago is located, Doc Rey drove the feeder truck between the stores to deliver the stocks from the big truck to the branches. Boy, that was a long time since I have seen that scene. Timing of arrival of our stocks from Manila are days that we are in Metro. So today was a rare Sunday in Isabela.
Farm cooking....THE BEST! By 12noon, Doc Rey suspends his delivery trips and said we will go to the farm. I was excited to wear my new raindrop boots to the muddy farm...oh of course to see the Ilokano Sunshines too.
As I walked past the bunkhouse, the smell....aroma...of???? Can't tell...but, there on the farm table were fresh Green Papaya peelings and bare stalk of Malunggay. Can it be Tinolang Manok????? YES! Little did I know, Doc Rey called to the farmhelp to slaughter a Sunshine. He called at 9am, they caught, slaughtered...and now at 12noon, the freshest Malunggay leaves from one of the fence trees were dropped. Everything in this dish, except for say salt and pepper came from the farm. Sunshine and veggies.
What's good about home cooked food? No extenders, no scrimping. It was slow cooked to perfection. The soup was creamy and thick, although clear. The Papaya was fresh an crispy and soft all at the same time. Not mushy. The Malunggay leaves you know were just off the tree, dark dark green, all whole leaves and it slightly tinged the yellowish color of the soup stock.
Oh, I shouldn't forget my treat. The blood of the chicken is poured over "bigas", then left to curdle, then lowered into the soup stock to cook.
I commented that it is far far far better than the tinola in our favorite resto. I also had an answer....it was done without profit in mind :) We didn't have to extend the servings to 12 people. There was just enough water for a soup base and not for 12 servings to fill up bowls and have chicken pieces float.
The soup here was a meal by itself!
Tonight I meet with my staff for a rotisserie chicken we are opening. Hmmmmm, this meal made me have 2nd thoughts about doing a tinola, arrozcaldo place. Good old Chicken Soup!
WHY? The location will be beside hospitals, great drive thru access....The kind of food that will be great to take home or to take to hospital. Let me think about it till dinner.
Even in provincial settings, niche marketing is the way to go. Niche is not about being big, its about FOCUS.
I act fast...but cooking or working, its best to have low fire while slow cooking :) You reap more in all aspects.
Wednesday, February 04, 2009
Chicken Stock
After the pulled chicken meat...you will be left with chicken bones.
Don't just discard them to the trash bin!
Good chicken stock from scratch and no artificial seasonings may be had from those bones and wish bones :)
Slow boil those bones with onions, vegetables and you will have the tastiest chicken stock from scratch. You may freeze them and sell as chicken stock. Most cooks will prefer buying this, rather than making of from letter A, as it is time consuming. Now you know why most kitchens have the buillion cubes which taste of additives.
For dark stock, use bones from roasted Sunshine Chicken. For clear soup stock, use the bones from Sunshine that had been steamed or boiled.
Don't just discard them to the trash bin!
Good chicken stock from scratch and no artificial seasonings may be had from those bones and wish bones :)
Slow boil those bones with onions, vegetables and you will have the tastiest chicken stock from scratch. You may freeze them and sell as chicken stock. Most cooks will prefer buying this, rather than making of from letter A, as it is time consuming. Now you know why most kitchens have the buillion cubes which taste of additives.
For dark stock, use bones from roasted Sunshine Chicken. For clear soup stock, use the bones from Sunshine that had been steamed or boiled.
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