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MASS APPEAL WWLP.
THERE IS NOTHING LIKE HOT
FRESH HOMEMADE CHICKEN SOUP AND
HERE TO SHOW US HOW TO DO IT AND
MAKE OURS EXTRA TASTY HERE IS
CHIEF
CHEF JOHN FLATTERSLATTERY.
THANK YOU FOR COMING ON THE SHOW
A OO MY PLEASURE.
I THOUGHT WITH SNIFFLES COMING
WE WOULD GO OVER AN EASY WAY TO
MAKE CHICKEN SOUP.
CHICKEN SOUP IS A CURE-ALL.
YOU CAN DO IT WHEN YOU ARE SICK
MAKES YOU FEEL BETTER GIVES YOU
THE SUS TENSE YOU NEED.
MAKES THE PERSON YOU GIVE IT
TO BETTER.
I WOULDN'TED MYOED MY WIFE BR
CHICKEN SOUP.
I NEVER TOLD THAT STORY.
SHE REALIZED I WASN'T A ***
BAG, SHE FELL IN LOVE.
GIVE PEOPLE SOME LOVE TODAY.
IF YOU ARE AN AVERAGE SHOPPER
AND YOU GO AND HAVE THE CARROTS
AND ONIONS UNLESS YOU COOK ALL
OF THE TIME WHAT YOU CAN DO IS
CUT THEM OFF.
DICE THEM ALL UP NICE AND FINE.
WHAT IS IMPORTANT IS YOU CAN
STEAM THEM AND FREEZE THEM.
IS THAT WHEN YOU NEED TO DO THE
DOUBLE BOILER THING?
YOU CAN BOIL THEM.
WE ARE GOING TO STEAM DO A QUICK
LITTLE SMALL AMOUNT.
WE ARE GOING TO TAKE SOME OF THE
CARROTS.
THESE ARE THE MAIN
INGREDIENTS THAT GO INTO ANY
CHICKEN SOUP IT'S ONION CARROTS
AND CELERY.
THEY CALL THAT MIREPOIX.
THEY HAVE A LOT OF COOKING WHEN
THEY ROTES MEATS.
IT'S LIKE A BUILDING BLOCK.
YEAH.
WE ARE GOING TO TAKE A LITTLE
BIT OF THIS BOILED WATER.
YOU POUR IT IN THERE?
THIS IS A MICROWAVE SAFE
CONTAINER.
PUT IT IN A MICROWAVE.
THIS IS EASIER THAN I
EXPECTED.
I HAVE THE VEG FABLS FOR A LONG
TIME.
YOU TRY TO BOIL THE WHOLE POT
STRAIN THEM OUTPUT THEM IN THE
FREEZER.
ANY TIME YOU WANT TO MAKE
CHICKEN SOUP YOU TAKE A LITTLE
OUT OF THE BAGGY OF THE FROZEN
STUFF.
THAT'S WHAT'S IMPORTANT TO
MAKE MEALS EASY FOR YOU.
SOMETIMES COOKING IS ONE OF
THOSE PROCESSES THAT IS LONG AND
ARDUOUS.
IF YOU MAKE IT EASY FOR YOU YOU
CAN DO IT.
ANOTHER THING WE PUT INTO OUR
CHICKEN SOUP IS POULTRY
SEASONINGS ARE BASED ON THE
DRUITS PARSLEY, SAGE, ROSEMARY
AND THYME TO BRING THE
WELL-BEING LIKE THE SCAR BOW ROW
FEELING.
PARSLEY, SAGE.
I PICK PARSLEY, SAGE, ROSEMARY
AND THYME I CHOPPED IT WHILE IT
WAS FRESH AND THEN WE DRIED IT
UP SO WE CAN USE IT THE REST OF
THE YEAR.
WE ARE GOING TO USE THAT AS
WELL.
HOW DO WE TAKE THESE FROM
INGREDIENTS TO SOUP THEN?
WE BOIL THE WATER AND MAKE
THAT INTO CHICKEN STOCK.
IN YOUR AVERAGE HOUSE BEULE
ONCUBES AND POWDER.
IN A GROCERY STORE YOU CAN
GET IN THE DARE VOOEKS OR THE
MEAT SECTION YOU CAN GET THE
BASES R BASICS LIKE THE WET
VERSION OF THE POWDER.
IS THAT DIFFERENT?
IT IS IS NOT AS DRIED OUTS.
IT HAS BETTER INGREDIENTS THAN
THE CONDENSED CUT.
WE ARE GOING TO PUT A TABLESPOON
OF THAT INTO OUR WATER HERE.
THAT HAS THE ASSAULT WE NEED FOR
OUR SOUP TO GIVE US THAT CHICKEN
FLAVOR.
IF YOU HAVED BULLION CUBES THIS
CONTAINER IS ENOUGH TO KEEP A
HUNDRED BATCHES OF CHICKEN SOUP.
IT LASTS FOR YEARS.
IF YOU HAD YOUR DRUTHERS YOU
WOULD GO WITH THE BASE?
YES.
WE HAVE CHICKEN STOCK.
VEGETABLES.
VEGETABLES HAVE BEEN
STEAMING.
5, 4?
WE ARE GOOD TO GO.
WE HAVE THESE NICE
VEGETABLES.
SHOW YOU HOW STEAMED THEY ARE.
IN 10 MINUTES WE HAVE TAKEN ALL
OF THE BOILING TIME-OUT OF THE
OPERATION.
THAT IS A GOOD TIP.
WE ARE GOING TO -- WE HAVE
THE HOT PAN.
SAUTE THE NEXT SECRET I USE.
NOT EVERYBODY HAS THAT.
LITTLE MORE ONIONS.
WE ARE GOING TO PUT THAT ON A
SAUTE PAN.
WE ARE GOING TO TAKE A QUICK
BREAK.
WE HAVE A HUGE SHOW TODAY.
YOU MIND STICKING AROUND?
MARK IT ON THE CALENDAR 12-12-12
AND LOG ON TO VALLEY GIVE
DAY.ORG.
WE ARE GETTING A LIVE LOOK AT
CHEF JOHN SLATTERY WHIPPING UP
DINNER IN THE "MASS APPEAL
KITCHEN.
WE HAVE -- DO A LITTLE
SHALLOTS AND CARROT AND ONION
WITH THE PAN.
A LITTLE BIT OF ONION TURNS
BROWN.
THEN I ADDED VEGETABLES IN THE
MICROWAVE.
THAT IS SO MUCH FASTER.
FOR ME IT WOULD TAKE A COUPLE
HOURS TO MAKE A SOUP LIKE THAT.
I DO IT THE OLD FASHIONED WAY IT
GETS A LITTLE SOGGY.
IF YOU BOIL THE VEGETABLES IN
ADVANCE BUY THE POUND OF ONIONS
CARROTS CELERY BOIL THEM, STRAIN
THEM, FREEZE THEM.
PUT THEM IN BAGS TAKE OUT WHAT
YOU NEED OUT OF THE ZIP LOG BAG
ALL YOU HAVE TO DO IS HAVE
CHICKEN BROTH READY LEFTOVER
CHICKEN OR IF YOU WANTED TO BE
PREPARED YOU ARE READY TO GO.
I HAVE NEVER HAD CANNED
CHICKEN.
WE MADE SOUP.
THROW IT INTO THE BOWL.
I WANT TO GET BACK TO THE
SECRET INGREDIENTS.
IT'S SHALLOTS.
THEY ARE IN THE GARLIC FAMILY.
ONION.
THEY ARE MILDER THAN THE ONION.
IT GOES BACK WITH THE CLASSICAL
FRENCH STUFF WHERE YOU TALK
ABOUT THE PARSLEY, SAGE,
ROSEMARY AND TIME.
THEY COOK WITH FINE HERBS.
THE SHALLOTS THEY ARE THE
HALF OF SIZE OF ONIONS YOU HAVE
THE PROCESS PART WHERE THEY ARE
ALREADY PEELED.
PEOPLE WANT TO GET STUFFED BY
THEIR SOUP.
PEOPLE LOVE GETTING GRAINS IN.
WHAT ARE SOME OF YOUR FAVORITE
GRAINS?
BARLEY.
I LIKE DUMPLINGS I.
THEY BOIL LIKE THAT.
UNITED WIDE EGG NOODLES.
I MADE THEM AT THE
RESTAURANT.
HOW HARD ARE MAKING ROLLS?
I COOK I DON'T BAKE.
YOU CAN START YOU CAN BUY
DOUGH AT THE GROCERY STORE, TOO.
YOU CAN GROWROLL IT OUT A LITTLT
AND MAKE YOUR OWN ROLL IT'S EASY
WHEN YOU START WITH DOE.
MAKING DOE IS EASY.
IT INVOLVES LETTING YEAST RISE.
THIS LOOKS ABSOLUTELY
AMAZING.