Message of 01/19/2022
By Helmi Tischler-Venter
In the past, nothing edible was wasted because the rural population put a lot of effort into food production. It was handled with proper care. Saving in the kitchen has created delicious recipes for using up leftovers, but also sometimes weird experiences, as our editor reports.
Dierdorf. Our editor Helmi Tischler-Venter recalls: My grandmother, who ran the house, always handled food very sustainably – without knowing the term. Their hens were therefore only slaughtered when they could no longer lay eggs.
This is how one of his older hens was still inedible after six hours of intensive cooking in a pressure cooker. Even the stubborn terrier had to corner the rubbery bird in a corner of the hallway with its paws to rip out the tough fabrics.
Grandma only sacrificed one of her meaty young chickens when curative chicken soup was needed because of a cold that ran through the family. Then there was the delicious and hearty chicken soup with chunks of meat and noodles. You can find the recipe here.
The next day, the chicken broth was served with almost no meat as a starter, because my grandmother had peeled the rest of the meat from the bones and chopped it into a fricassee. With rice it was also a light and very tasty meal.
Ingredients for 4 persons :
About 600 grams of chicken meat
300 grams of carrots
200 grams of mushrooms (either chanterelles or button mushrooms)
150 grams of peas (frozen)
3 tablespoons of butter
3 tablespoons of flour
500 milliliters of chicken broth
150 milliliters of cream
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
250 grams of long grain or basmati rice
Cut the chicken into small even pieces. Peel the carrots and cut them into thin slices. Clean the mushrooms or drain the juice from canned mushrooms.
Meanwhile cook the rice:
Bring the rice to a boil with 450 milliliters of water and a level teaspoon of salt. Cook over medium heat for about 20 minutes so that the rice swells and the water boils. Stir occasionally so the rice doesn’t burn.
Put the butter in a saucepan and melt. As soon as the butter is melted, add the flour and stir with a whisk (about 2 minutes) until a golden roux forms. Gradually add the chicken broth, stirring constantly with the whisk to avoid lumps. Add the cream, bring everything to a boil and simmer briefly.
Add the peas, carrots and mushrooms and simmer with the chicken for about 5 minutes so that the peas and carrot slices still have some crunch.
Season everything with salt, pepper, lemon juice and (optional) Worcestershire sauce or dry white wine.
Lightly grease four cups, evenly pour the rice with a spoon and squeeze. Turn the rice over on four plates, sprinkle with chopped fresh parsley and coat the fricassee around the rice.
The large family ate copiously and left little fricassee. However, if there are any leftover chicken casseroles, they can be used to fill queen pies. The result is the delicious third course of chicken soup.
4 ready-to-use queen pies
About 200 grams of chicken fricassee
1 to 2 tablespoons dry white wine (to taste)
1 to 2 tablespoons of whipped cream
Refine the chicken fricassee with white wine and cream. The asparagus tips in fricassee are also very thin. Season the filling again with salt and pepper.
Cut the lids off the pies with a kitchen knife and set aside. Evenly fill the pies with the fricassee mixture, put the lid on. Bake the pies on the middle rack of the oven at 180 degrees for about 15 to 20 minutes. (htv)
Enjoy your meal
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More about this: Recipes from the Westerwald
Location: Dierdorf and surroundings
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