Boiled chicken

Yest, I boiled chicken (with the bones) with bay leaves, oregano, basil and thyme (liberally added), chicken bouillon, several garlic cloves and several med onions, quartered. Simmered it for about 5 hours. Quartered potatoes and chopped carrots and added them about 30 min before serving.Now, the deal with chicken soup (in my opinion): it's good for sick people. But very hard to get it flavored in a lip-smacking YUMMY way. This rendition was OK but nothing to blog about .


We decided that the above 2 dishes might be pretty good heated up together. Also, we downloaded a bunch of Patricia Cornwell books which we read when we're on the road. Her main character does a bunch of cooking and makes chicken soup with wine.Part 2: Started by pouring about 1/4 cup of rather aged red grape juice in a kettle, adding enough soup for 2 and then judiciously spooning in some of the semolina and heating it well.


Result: pretty good- the soup definitely had some zip this time! Interesting flavor. I'm doing the rest of the soup without the semolina but with just the rather aged red grape juice... that should be a winner. Since you'll all soon have lots of leftover poultry?


Speaking of: What ARE you all doing for Thanksgiving? There are no Americans within spitting distance (or even all night trains, for a change) who are interested in Today with us so we're just going to be running around visiting people...which will be GREAT after nearly 2 weeks here in the bathe. So, please, I implore you, eat some pumpkin pie for us and don't feel guilty! Those will be OUR calories and won't show at all.