Comments on: Make Do IT'S COLD OUT Soup

By: Ken

Ken — Wed, 23 Dec 2009 15:10:26 +0000

Terry, your correct, the fewer the harder. I have a very mixed flock (just like I want it) and the reason I go for one breed like the white rock for eggs and then “soup” birds is they basically look the a like and it’s harder to make pets of them.

By: Terry Golson

Terry Golson — Tue, 22 Dec 2009 20:43:36 +0000

Ken, you’re the perfect example of how it is possible to take loving care of one’s animals, and yet also make full use of them as they were bred to be used. I think the fewer chickens one has, the harder it is to make them into soup.

By: Ken

Ken — Tue, 22 Dec 2009 16:24:58 +0000

Here is an idea for beef vegetable soup. My grandmother always used Allspice Balls to add a little extra/different flavor to her soup. Place the balls in either cheese cloth or one of the fancy wire mesh balls and let it simmer with the vegetables. You don’t want them freely floating around because if you happen to bite into one you ruined your taste buds for the rest of the day.
This is one of those things that needs to be done with a conservative touch as the allspice can over power all else in the pot. I use a pot that hold approx. 10 quarts and I start with 8 balls and taste and add as I go.
Try it, I think you will like it.

Terry, I do make stock with my spent hens, you simply cannot beat it.
As you know, I have my pets (Wrongway and Whichway for example) but I always remove 8 – 10 hens from the flock each fall and replace in the spring with new chicks. I prefer white rocks or buff orphantons as dual purpose, for eggs and then meat birds after two years of age.

By: Terry Golson

Terry Golson — Sun, 20 Dec 2009 14:46:49 +0000

I know! I’m not a vegetarian. Farmers can’t afford to keep older hens that are no longer productive egg layers. I have no problem consuming them as broth, just as I am fine eating chickens raised in humane environments. It helps the grower keep his/her farm, and it makes final use of an animal, that would otherwise be thrown out. Many chickens from CAFOs (factory farms) are simply dumped in pits. Of course, my own little “farm” isn’t economically viable (and I don’t try to be) and old Eleanor spends her days sitting in sunny spots and not laying a single egg :)

By: Hylla Evans

Hylla Evans — Fri, 18 Dec 2009 22:10:54 +0000

Chicken stock? Ouch.

By: Terry Golson

Terry Golson — Thu, 17 Dec 2009 18:02:09 +0000

Glad to hear you got chickens!

By: Edward Breeden

Edward Breeden — Thu, 17 Dec 2009 17:38:24 +0000

With the exception of what looks like noodles, I think you’ve made what we call Brunswick Stew here in the South. Years ago, I sent a case of Mrs. Farnow’s (brand) Brunswick Stew to my sister who now lives on Long Island. It was tasty reminder of her childhood in North Carolina, where her younger brother (me) continues to live. BTW, my wife and I now have 5 backyard chickens – what fun!

By: Angela

Angela — Thu, 17 Dec 2009 17:09:44 +0000

Your soup looks very appetizing. You must be an excellent cook. I also cook well. I was even willing …. hmm.
Ginger is very good for sore throat.