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Tuesday, 10 January 2017

Seasons with VESPER . . . and Russian Chicken Soup and Salad

                                                            March hike: Suspension Bridge

May: Coffee with the Old Ones


June camping: Mowsun Pond

July hike: Ghost Plant

August in the Cariboo

December: she gets right in there . . . 


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Vesper loves the aroma of chicken soup. . . and the bits of chicken that I give her after making the stock from chicken backs and wings.


Chicken Soup & Dumplings: yummy!   
(p. 79 in PLEASE TO THE TABLE)

When making the stock, I cooked the chicken breast in it for 20 minutes.  Then I cut the meat up for a delicious salad to serve with the soup.


3 servings:

The recipe is downsized from  THE RUSSIAN TEA ROOM COOKBOOK.

1 tbsp oil
1 tbsp vinegar
1/8 tsp salt
1/8 tsp pepper
1/8 tsp Tabasco
1 cup cubed chicken breast (that’s one half of the whole breast)
¼ cup thinly sliced celery

Salad greens
1 green onion (white and green parts)
½ dill pickle per serving
2 tbsp mayonnaise

*Combine salad oil, vinegar, salt, pepper, and Tabasco.  Stir in chicken.
*Refrigerate chicken in a glass dish for about 2 hours.
*Wash salad greens, spin, and refrigerate.
*Thinly slice the onion.  Set aside.
*Thinly slice the pickles.  Set aside.
*At serving time, plate the salad greens.  Then stir celery and mayonnaise into the chicken.  Distribute the chicken on the salad plates.
*Garnish with the onion and dill pickle.