Saturday, 28 January 2017

Country Chicken Soup

I was asked to share High Fat, Low Carb recipes by fatproteincarb blog. Hence, I decided to open the separate tab for HFLC. Where, you can find most of the HFLC curry’s, roast, fry, broth and the bake! 

To being with country chicken or free range chicken soup (in Hindi desi murgi, in Tamil, நாட்டு கோழி)

For the soup, we just use the bird long neck and the back born only (you may add the skin and the fat as well) ask the butcher to Spatchcock  (kind of butterflying) so you get from neck and back born.

Ingredient – 1 full country  chicken neck & back bone along with skin and fat) clean & washed     ;      Butter  1 tbsp ;       salt to taste     ;       2 tsp of whole pepper       ;       1/2 tsp of fennel seed       ;      1 tsp of coriander seed     ;    1 tsp of garam masala powder      ;      one medium onion chopped      ;     2 tsp of ginger garlic paste    ;  600 ml of water

sauté the onion  in butter using the pressure cooker add pepper, coriander seeds, salt, fennel seeds  garam masala, fry for about 2-3  minutes. Remove the cooker from heat, allow to cool to room temperature. Grind the mixer as a paste.

Add the chicken bones and skin along with fat in the same pressure cooker and sauté in a high flame for about 5 minutes. Add the freshly grinded ginger-garlic paste mix well and add onion masala paste and water. Once, the broth starts to boil, close the pressure cooker lid and wait for one whistle and put the flame to low. Allow the meat to cook in the low flame for about 30 – 40 minutes.

Transfer the soup into to the serving bowl and a scope of butter and serve hot. The whole soup (single serving) may yield less than 10g of carb (approx.), which is perfect for HFLC life style.

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