A grey day like today demands egg’n’lemon chicken soup.
When I was little, because dill leaves look like chicken footprints, I was convinced a ghost chicken climbed out of my soup and pecked at the bread. It became a recurring Mama/Alex joke, with increasingly elaborate set-ups.
When I was little, because dill leaves look like chicken footprints, I was convinced a ghost chicken climbed out of my soup and pecked at the bread. It became a recurring Mama/Alex joke, with increasingly elaborate set-ups.
We usually make this Greek national comfort dish with rice, but today I used “trahana” - a tiny pasta made from wheat and yoghurt and sun-dried, it has a gorgeous fermented umami taste. An ancient food developed as a way to preserve dairy and used by troops on military campaigns.
And just so you know I practice what I preach, this generous meal for six, was made with ONE chicken leg and thigh and the onion, carrot, leek peel, plus bones, offcuts etc kept in my “discard stock” freezer bag. The bones from this piece of chicken, have gone into the next bag.
