Message from 19.01.2022
By Helmi Tischler-Venter
Before, nothing edible was wasted, because the rural population put in a lot of work to produce food. He was handled with due care. Frugality in the kitchen has produced delicious recipes for using up leftovers, but also sometimes strange experiences, as our editor reports.
Deardorff. Our editor Helmi Tischler-Venter recalls: my grandmother, who ran the household, always treated food very ecologically – without knowing the term. Therefore, their chickens were slaughtered only when they could no longer lay eggs.
It just so happened that one of her older chickens was still inedible after six hours of intensive cooking in the pressure cooker. Even the stubborn terrier had to pinch the rubber bird in the corner of the corridor with his paws to tear off the strong fabric.
Grandma used to sacrifice just one of her younger, meaty chickens when a healing chicken soup was needed because of a cold that ran through the family. Then there was a delicious, hearty chicken soup with chunks of meat and noodles. You can find the recipe here.
The next day, the chicken broth was served almost without meat as the first soup, because the grandmother cleaned the remaining meat from the bones and cut it into fricassee. With rice it was also a light, very tasty dish.
Ingredients for 4 people:
Approximately 600 grams of chicken meat
300 grams of carrots
200 grams of mushrooms (chanterelles or chanterelles)
150 grams of peas (frozen)
3 tablespoons of butter
3 tablespoons of flour
500 milliliters of chicken broth
150 milliliters of cream
1 teaspoon of lemon juice
1 teaspoon Worcestershire sauce
250 grams of long-grain rice or basmati rice
Cut the chicken into small, even pieces. Peel the carrot and cut it into thin slices. Clean the champignons or drain the juice from canned mushrooms.
Meanwhile, cook the rice:
Bring the rice to a boil, adding 450 milliliters of water and an equal teaspoon of salt. Cook on medium for about 20 minutes, so that the rice swells and the water boils. Stir occasionally to prevent the rice from burning.
Put the butter in a pan and melt it. Once the butter has melted, add the flour and mix with a whisk (about 2 minutes) until golden brown. Gradually add the chicken broth, stirring constantly with a whisk to avoid lumps. Add cream, bring everything to a boil and boil briefly.
Add peas, carrots and mushrooms and stew together with the chicken for about 5 minutes so that the pieces of peas and carrots still have a bite.
Season everything with salt, pepper, lemon juice and (optional) Worcestershire sauce or dry white wine.
Lightly grease four cups, spoon in rice evenly and press down. Turn the rice onto four plates, sprinkle with fresh chopped parsley and top with the fricassee rice.
The large family ate their fill, but there was little left over from the fricassee. However, if there are leftovers of the chicken casserole, they can be used to fill the nest boxes. The result is the third delicious chicken soup dish.
4 ready-made queens
Approximately 200 grams of chicken fricassee
1-2 tablespoons of dry white wine (to taste)
1-2 tablespoons of whipping cream
Top the chicken fricassee with white wine and cream. Fricassee asparagus tips are also very good. Season the filling again with salt and pepper.
Cut the lids off the pies with a kitchen knife and set aside. Fill the patties evenly with the fricassee mixture, cover with a lid. Bake the pies on the middle shelf of the oven at 180 degrees for about 15-20 minutes. (htv)
If you have a delicious recipe for us, send it to firstname.lastname@example.org. Please write your own text and at least one photo of your own. Thank you very much!
More about it: Westerwald recipes
Local: Dierdorf & surroundings
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