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Delicious Recipes

Here you'll find recipes for the meat that we produce at Burnt Mill Farm.

  

 

Homemade Chicken Noodle Soup

To make soup, you must first start with cooking down your whole chicken carcass.  After cooking your whole chicken (and enjoying a lovely dinner), pick the extra meat off the chicken carcass and refrigerate in a baggy or sealed container. 

Put the carcass in a big pot.  Add a couple of carrots, an onion and 2 stalks of celery (all unpeeled, but washed and coarsely chopped).  Also add a handful of parsley, a few peppercorns and one or two bay leaves.  Add water to the pot to cover the chicken carcass.  Bring to a boil, then cover and simmer on low to medium low for 6-10 hours.  Check to see if the liquid has enough flavor.  If not enough flavor, continue to cook down.  If it cooked down too much, add a little more water and cook down some more.  Strain the liquid into a large bowl and set it in the refrigerator, uncovered, overnight. 

The next day, remove the hardened fat from the top of the bowl.  The thickened liquid that is left over is your chicken stock.  This chicken stock can be used to make all kinds of soup, gravy, etc.

Chicken Noodle Soup

10 Cups chicken stock

1 medium onion, chopped

2 stalks celery, chopped

2 carrots, chopped

¼ Cup parsley, chopped

1 tsp. basil

½ tsp. thyme

½ tsp. sage

4 oz. egg noodles

1 Tbsp. olive oil

1 Tbsp. butter

chicken meat, chopped

salt & pepper, to taste

Bring the stock to a boil in a large pot.  Taste for strength.  If weak, add a chicken bouillon cube.  Saute the onion, celery and carrots in the oil and butter.  Then add that to the stock, along with the rest of the spices.  Cook the noodles according to the package directions.  Strain the noodles and add to the soup, along with the rest of the ingredients.  Serve with homemade bread.

 

 

 

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