There are leftovers, of course, plus all cuts of meat bought when on special, vegetables from overabundant gardens, game and fish from family and friends, and store-bought prepared meals for busy nights. A month or so ago, I took home a bag of catfish fillets caught by Aunt Deneise and Uncle Gary. At least that's what I thought I was taking home. The Ziplock bag had the word "catfish" scrawled across it with a Sharpie in my Dad's handwriting and contained off-white, fleshy-looking hunks of meat under the ice crystals.
|Chicken parts ready to be skinned and deboned.|
|My grandmother and my son.|
|Homemade noodles for the soup.|
Wings and necks do not yield much meat, but it was worth the effort. However, though the soup was wonderful, I do miss the catfish that I thought I was bringing home.
from the Czech section of the 1995 Festival of American Folklife Cookbook
1/2 a chicken (or about 2 pounds)
1/4 lb. carrots
1/4 b. celeriac (celery)
1/4 lb. parsnips
sliced mushrooms (optional)
2 cloves garlic
1/4 c. finely chopped parsley
1/2 an onion, left intact
2 sodium-free bouillon cubes or the equivalent
salt to taste
black pepper to taste
6 cups water
noodles to taste (1 1/2 cups dry), cooked al dente
Wash the chicken and boil gently in salted water. When it begins to get tender, add the root vegetables and bouillon. When meat and vegetables are tender, remove them, dicing the vegetables and meat. Chill the stock until you can skim the fat off the top. Return both [the meat and vegetables] together to the stock and add the noodles. Reheat.
I simmered the chicken with the garlic cloves and the onion about an hour and a half. When I removed the meat and vegetables to chop them up, I took the half an onion out, too, but mashed the garlic cloves up in the broth. I added the parsley at the very end so it stayed bright green.