Quantities Ingredients
1
|
Whole chicken carcass with bones
|
2 c.
|
Chicken stock
|
2 c.
|
Water
|
3 heads
|
Baby bok choy chopped in 1/2 inch wide slices
|
1 1/2
|
Turnips, diced
|
1
|
Persian cucumber sliced into 1/4 inch disks
|
1 Tbsp.
|
Olive oil
|
1/2
|
Onion, finely diced
|
3 cloves
|
Garlic, pressed
|
1
|
Jalapeno pepper, sliced
|
1
|
Yellow pepper, sliced
|
1
|
Green bell pepper, sliced
|
Preparation Procedures:
1. Begin by starting chicken carcass in stock in a large pot. Add the bok choy, drizzle with olive oil and cover.
1. Begin by starting chicken carcass in stock in a large pot. Add the bok choy, drizzle with olive oil and cover.
2. Reduce for 5-6 minutes. Add remaining vegetables and spices.
3. Boil, lower heat and simmer at a low heat for 15 minutes, until the consistency of a thick stew. Remove bones if desired before serving with a slotted spoon. When it’s hot - serve with flatbread or bread and butter, and a cool drink. Can also serve as a topping for white rice.
Note: This will serve one person well for a week’s worth of meals.