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Categories:
chickens onions carrots stalks celery peppercorns cold water onions carrots stalks celery salt pepper Basmati rice wild rice thyme marjoram rosemary bay leaves lavender fennel seed orange zest
Viewed: 93 - Published at: 8 years agoIngredients
- 8 whole chickens
- 16 onions
- 24 carrots
- 24 stalks celery
- 48 peppercorns
- 32 quarts cold water
- 16 onions
- 24 carrots
- 16 stalks celery
- 4 teaspoons salt
- 2 teaspoons pepper
- 2 cups basmati rice, cooked
- 1 cup wild rice, cooked
- 1 tablespoon thyme leaves, dried
- 1 tablespoon marjoram leaves, dried
- 1 tablespoon savory, dried
- 1 tablespoon rosemary, dried
- 2 bay leaves, crushed
- 1 teaspoon lavender
- 1 teaspoon fennel seed
- 2 teaspoons orange zest, grated and dried
Method
- Place each chicken in 4 quarts of water boil 30 minutes.
- Add for each chicken 2 onions, 3 carrots, 3 stalks celery, 6 peppercorns and 1 teaspoon salt.
- Simmer uncovered 2 hours, occasionally skimming foam.
- Strain, discard vegetables, dice meat, refrigerate.
- Chill stock and defat.
- Next heat stock.
- Dice fine, saute in butter the following vegetables; 16 onions, 24 carrots, 16 stalks celery, add 4 teaspoon salt, 2 teaspoon pepper and cooked basmati rice.
- You will probably need four or more large industrial size pots to hold all the soup.
- The rice amount is your own preference .
- Since everything is already cooked 2 to 3 hours should be plenty of time to get the soup to serving status.
- During the last 2 hours add the, herbes du Provence bouquet garni.
- Since you will not use all the herbes du Provence put extra into a glass jar and seal to use in other cooking.
- If you do not want to make the herb mixture you may make a garni of just thyme and parsley.
