Chicken Stock:
Put roast chicken carcass in 2½ gal. sauce pot.
Add: 1 tsp. peppercorns, 1 tsp. thyme, 2-3 bay leaves, 6 qts. water
Bring to a boil and simmer uncovered for 4-6 hours on low heat. Strain. Yields 3½ qts.
Soup:
6 qts. chicken stock
1 (4 oz) pkg. uncooked wild rice
2 cloves fresh minced garlic
1 lg. sweet yellow onion
3 stalks celery
1 lb. carrots
1 oz. medium leek
1 oz. red pepper
2 T. olive oil
1/4 cup margarine
2 t. salt
1/2 tsp. ground black pepper
1/2 tsp. thyme
1 tsp. marjoram
2 tsp. tarragon, dry or 4 tsp. fresh
1 cup all purpose fl our
1 qt. whole milk
1 tsp. liquid smoke
1 oz. dry sherry
1/2 cup heavy cream
Procedure:
Combine 2 cups chicken stock and wild rice in 4 qt. sauce pot and bring to boil. Cover. Simmer 40 minutes until rice is just softened to the bite. Set aside. Wash and peel garlic, onion, celery, carrots, leek and red pepper. Dice into 1/4 inch to 1/2 inch pieces. Heat a 2 1/2 gal. sauce pot to medium heat and add 2 T. olive oil and margarine. Saute vegetables 3-5 minutes and use a wooden spoon to season with salt, black pepper, thyme, marjoram and tarragon. Add fl our and continue stirring. Cook on low heat for 3 minutes. Heat chicken stock. Add hot stock, fl our/vegetable mixture and stire until smooth paste is formed. Continue adding stock 2 cups at a time until all stock is added and soup is of a thick consistency without lumps. Set aside. Sautee chicken breast, 1 t. olive oil and diced vegetables. Sautee until breast turns white, approximately 3 minutes. Add chicken to cooled wild rice and vegetable/stock mixture. Simmer on low heat
20-30 minutes.
Recipe Type: AuthenticPut roast chicken carcass in 2½ gal. sauce pot.
Add: 1 tsp. peppercorns, 1 tsp. thyme, 2-3 bay leaves, 6 qts. water
Bring to a boil and simmer uncovered for 4-6 hours on low heat. Strain. Yields 3½ qts.
Soup:
6 qts. chicken stock
1 (4 oz) pkg. uncooked wild rice
2 cloves fresh minced garlic
1 lg. sweet yellow onion
3 stalks celery
1 lb. carrots
1 oz. medium leek
1 oz. red pepper
2 T. olive oil
1/4 cup margarine
2 t. salt
1/2 tsp. ground black pepper
1/2 tsp. thyme
1 tsp. marjoram
2 tsp. tarragon, dry or 4 tsp. fresh
1 cup all purpose fl our
1 qt. whole milk
1 tsp. liquid smoke
1 oz. dry sherry
1/2 cup heavy cream
Procedure:
Combine 2 cups chicken stock and wild rice in 4 qt. sauce pot and bring to boil. Cover. Simmer 40 minutes until rice is just softened to the bite. Set aside. Wash and peel garlic, onion, celery, carrots, leek and red pepper. Dice into 1/4 inch to 1/2 inch pieces. Heat a 2 1/2 gal. sauce pot to medium heat and add 2 T. olive oil and margarine. Saute vegetables 3-5 minutes and use a wooden spoon to season with salt, black pepper, thyme, marjoram and tarragon. Add fl our and continue stirring. Cook on low heat for 3 minutes. Heat chicken stock. Add hot stock, fl our/vegetable mixture and stire until smooth paste is formed. Continue adding stock 2 cups at a time until all stock is added and soup is of a thick consistency without lumps. Set aside. Sautee chicken breast, 1 t. olive oil and diced vegetables. Sautee until breast turns white, approximately 3 minutes. Add chicken to cooled wild rice and vegetable/stock mixture. Simmer on low heat
20-30 minutes.
Recipe Author: Wildwood Smokehouse
Restaurant: Wildwood Smokehouse, 2041 Electric Rd, Roanoke, VA
Source: http://www.boozefish.com/kstater05.pdf