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Avgolemono- step 1

6 years ago

I went to my sister’s neighbor today and bought a HUGE bag of organic fresh chicken backs for $5. They actually have a fair amount of meat on them but I bought some thighs for meat as well. I have three backs jammed into my biggest pot with onions, carrots, celery, bay leaf and garlic set to simmer overnight. I will cook more tomorrow more quickly and take the meat off. I think I will have a few left to freeze or make more stock.

I have been looking at various recipes. My cousin sent me her grandma’s version.

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Comments (3)

annie1992
6 years ago
agmss, that's what I always use for stock, backs and necks. Sometimes I add wing tips or feet but just the backs and necks make perfectly good stock and there's always enough meat that I have a bowl full for dog food after the stock is done.

It's cold and rainy here, soup would be really nice.

Annie
agmss15
Original Author
6 years ago
I think the rain will be here tomorrow. I have so much outside stuff to do. Today I managed to finish my great fall repotting/plant downsizing. Meaning I freed my wheelbarrows for other tasks. I will be cleaning up in the drizzle and the soup will be perfect.

I like to use backs necks and feet for stock. I am happy to have the backs. What necks and feet I have on hand are freezer burned. They need to go into the Instantpot and turn into dog food or go to the dump. My sister didn’t raise meat birds this summer. I will miss it this winter.
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agmss15
Original Author
6 years ago
I realize I didn’t write up my Avgolemono soup results. I have made it several times now. So far no curdled eggs. I have read a bunch of recipes. Tonight I winged it and it is my favorite so far.

First significant snow of the season is coming tonight. This morning I still had firewood to stack and various summer flotsam and jetsam to move undercover. I came in tired, sore, damp and cold. Decided to whip up a quick soup for dinner. So this version wasn’t following a recipe. Just frozen stock and chicken and whatever veggies I had on hand - celeriac, carrots, potatoes, onions, peppers, kale and parsley. I really like adding the freshness of lemon and the ‘creaminess’ of eggs.

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