And it’s a bit slow going. And I might screw up with additives from seasonings here and there ---but I’m learning.
I don’t have any digestive tract problems with wheat products, the sensitivity to wheat just shows up in other ways in my body ---but I’m trying to adjust what I eat to work with my new and improved gluten-free life style.
A couple days before leaving for Portland I made a wonderful soup using a left over broiled chicken carcass we had already eaten most of the “good” parts from and some simple ingredients I had on hand.
Flavor is really important to me and I added Tone’s brand curry powder as a seasoning. And yes, I did read the label. It said “Spices, Turmeric (as color), Black Pepper, Salt, and Red Pepper.”
So this is the way things came together:
The Evening Before:
Place leftover roast chicken carcass in crock pot and cover with 6-8 cups of water. Allow to cook on high until all the meat falls off the bones. I think it cooked for about 4 hours total.
Strain broth from bones and meat –place broth in a covered dish in the fridge overnight to separate the fat from the broth. Remove meat from bones and either cut it into small bits, or shred it with your fingers. I put the gleaned meat ((It’s amazing what you can get off of a chicken you thought was pretty much eaten up already!)) into a ziplock bag in the fridge until the next day.
I like to make my own broth this way without the need of bullion cubes to enhance the flavor ---you get great flavor from simmering the bones along with the meat in the crock pot for a long time.
Around noon the next day ---skim the fat from the chicken broth and add back to crock pot.
Add the meat back to the broth and add the following as desired:
2 medium carrots, sliced
1 bay leaf
salt & pepper
1 large onion diced
2 teaspoons curry powder
1/3 cup rice
1/2 cup dry lentils ((or more if desired))
2 ribs celery, sliced
1 clove garlic, minced
1 tsp poultry seasoning
From here it was just simmering all day until rice and lentils were tender and it was time to eat. The aroma was wonderful, and it was a very easy, hearty meal with a bit of an exotic curry flavor.
Diced potatoes could replace the rice if you so desire, or leave the rice out all together – but it did help the soup to thicken.
This would freeze really well also – great for a quick meal on hand!