Saturday, June 28, 2008
Recently my favorite local newspaper where I was a columnist for over three years has had to close down its presses. Another sign of why we need change we can believe in. This story is being repeated all over the country at a time when we need more than ever to connect.
Wednesday, June 25, 2008
So many people lately have requested my recipe for Armenian chicken soup and complained when they couldn't find it in Siren's Feast, I have been compelled to post it on my blog. An old friend even tracked me down after 15 years because she really really wanted to make that soup. It is delicious and it's quite simple. So here goes. Notice photo of happy dogs, Cisco and Buddha, who had also recently complained that their photos hadn't yet made it on my blog. The real reason they're so happy is that they get all the chicken that doesn't make it into the soup.
Nancy's Special Armenian Chicken Soup
1 whole frying chicken (approx. 4 lbs., organic if possible)
3 quarts water
1 large onion, chopped
3 celery stalks, diced
2 medium carrots, diced
2 tsp. salt
1/2 tsp. black pepper
1/2 cup white rice (jasmine, calrose, or your favorite)
2 eggs, beaten
juice of 2 lemons, strained
few sprigs parsley, chopped finely, for garnish
Put chicken into large stock pot, add the 3 quarts water, cover and simmer for 1 hour. Remove from pot and allow to cool.
Remove breast meat from the bones, discarding all skin, fat and gristle. Then strain broth into a clean pot and bring to a boil.
Add onion, celery, salt, pepper and rice, cover and simmer for an additional 20 minutes. Add lemon juice to beaten eggs, along with a little of the hot soup, then slowly add to the pot. The lemon juice "bleaches" the soup, turning it into a lovely, creamy white. Sprinkle with chopped parsley and serve. Everyone LOVES this soup, and how easy was that?