Today, I'm cooking another chicken soup... we buy family packs of meat to keep the cost down, so this week I'm eating lots of chicken.
This chicken soup will be made with northern beans, carrots, corn, green beans and the broth I made earlier this week from the bones of a previous pot of soup. (I cut the meat off the bones and cube it so that it will cook quicker at these lower temperatures.
The silver thing on top of the pot is a fondue stand with the bottom plate removed. This helps keep the oven bag above the pot with the wind blows.
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