Yesterday, three us boys from East Groschell Street in East Helena, Montana, got together at my house to make an industrial-sized batch of chicken soup. We started prepping a little after 8:00 AM and did not finish until around 4:00 in the afternoon.
We boiled something near 17
pounds of chicken legs and thighs as a starting point.
After a long boil, we stripped
the chicken from the bones and tossed that back in the broth along with 2
bunches of chopped celery, several pounds of carrots, red and orange peppers, 2½
pounds of peas, 2½ pounds of jasmine rice, 1½ gallons of chicken broth, and an
assortment of spices.
By the end of the day, we had
produced 6 gallons of soup (poured into quart containers).
This proved a great and productive
way to spend the closing cold days of winter.
The temperature was cold
enough, we left the containers outside to freeze solid overnight. We will be transferring the frozen soup to
freezers later today.
Kevin at Work
Arnold at Work
Vegetables
Soup Cooling Outside
—Mitchell Hegman
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