Mass Appeal Homemade Chicken Noodle Soup


Uploaded by wwlp on 09.10.2012

Transcript:
INFLUENCE OF DRUGS AND ALCOHOL.
IT SEEMS THERE IS NEVER
ENOUGH TIME BETWEEN WORK,
HELPING KIDS WITH HOMEWORK AND
HOUSEHOLD CHORES, GETTING A
DELICIOUS AND NUTRITIOUS MEAL ON
THE TABLE EVERY NIGHT ISN'T
EASY.
WITH OUR NEW SERIES, YOU WILL
HAVE MORE TIME AND LESS STRESS.
CHEF COLLINS IS HERE TO SHOW US
HOW TO MAKE CHICKEN SOUP, A
FAVORITE OF EVERYONE.
EVERYONE LOVES IT.
GREAT TO HAVE YOU HERE, CHEF
BILL.
THANK YOU, GREAT TO BE HERE.
THIS IS GREAT, THE SERIES.
IT REALLY IS HELPING BUSY PEOPLE
MAKE MORE TIME IN THEIR LIVES,
BECAUSE THEY DON'T HAVE TO THINK
SO MUCH AND WORK SO HARD TO MAKE
A MEAL.
EXACTLY.
TODAY'S CHICKEN SOUP HITS ON
MAKING MORE.
IT'S GOING TO BE EASY TO MAKE.
ON A COLD NIGHT IN NEW
ENGLAND, IT'S A PERFECT MEAL.
BEING IN NEW ENGLAND, THAT
CAN HAPPEN ANYTIME OF THE YEAR.
WHAT ARE WE DOING TO GET IS
THAT RIGHT.
I'VE GOT CHICKEN STOCK.
YOU CAN BUY A PACKAGED CHICKEN
STOCK, SOME PLACES HAVE TERRIFIC
ONES.
MY OWN RULE IS DON'T GET ONE
WITH M.S.G.
DON'T NEED IT.
THAT'S THE ONLY RULE.
YOU CAN GO WITH JUST CHICKEN
STOCK, JUST WATER.
WHAT I LIKE TO DO IS MY
PREFERENCE IS TO BOIL THE
CHICKEN FIRST.
MY PREFERENCE IS BONE-IN
CHICKEN, THIGHS OR BREAST MEAT.
I TAKE THE SKIN OFF, A LITTLE
HEALTHIER.
THAT APPEALS RIGHT OFF.
THE REASON FOR USING BONE IN
AND NOT BONELESS.
IT TAKES LONGER TO COOK, BUT
GIVES YOU MORE FLAVOR.
THAT'S WHAT THE BONES DO, GIVE
YOU A FLAVOR.
IT'S GOING TO BE A MORE CHICKENY
SOUP.
THAT'S WHAT YOU WANT.
IN THE CASE OF THIS ONE, I
BOILED UP ALREADY A COUPLE OF
CHICKEN BREASTS AND I'VE
SHREDDED UP THE CHICKEN.
NOW WE'RE READY FOR THE
VEGETABLES TO GO IN.
OK.
WHAT I'VE DONE IS CUT UP THE
VEGETABLES.
FOR ME, MY THREE FAVORITE
VEGETABLES ARE THE CLASSICS FOR
CHICKEN SOUP, CELERY, CARROTS
AND ONION.
JUST A WHITE ONION.
YOU CAN GET THE VIDALIA ONIONS,
THEY'RE SWEETER AND VERY GOOD.
I PREFER A WHITE ONION.
HOW LONG DO YOU BOIL A
CHICKEN FOR?
HOW DO YOU KNOW EXACTLY WHEN
IT'S DONE.
AS A CHEF, I SAY UNTIL IT'S
DONE.
IT WILL TAKE 25-30 MINUTES.
THE THIGHS ARE GOING TO GO
FASTER, BECAUSE THEY'RE SMALLER.
CHECK THEM AFTER 15-20 MINUTES,
YOU CAN TEAR INTO THEM.
YOU'RE GOING TO SHRED THEM
ANYWAY.
CUT INTO IT AND GO NOT QUITE
YET.
OK.
PULL IT OUT WHEN IT'S DONE
AND YOU'LL HAVE THE SIMMERING
LIQUID.
THEN IT WILL BE SIMMERING FROM
THE CHICKEN AND THROW THE
VEGETABLES IN.
YOU'VE CHOPPED THE
VEGETABLES.
YES.
BEFORE WE PUT THEM IN, YOU
HAVE A GREAT CARROT PEELING TIP.
I COOKED AT A SCHOOL IN
BOSTON.
IT WAS GREAT FUN.
I WENT TO PEEL CARROTS.
SOMEBODY SAID A GREAT WAY TO
PEEL CARROT.
I SAID I KNOW HOW.
YOU'VE GOT THE BLADES ON BOTH
SIDES OF IT.
YOU GET THE OTHER END, AND IT'S
LIKE ONE OF THOSE LITTLE TREAT
TRICKS.
IT'S SUCH AND EASY THING.
LEAVE IT ON THE CORE ROT, AND
THEN IT GETS STUCK AND YOU'RE
TRYING TO RUB IT OFF.
IF NOBODY SHOWS YOU, HOW ARE
YOU GOING TO FIND IT OUT?
THAT'S HOW YOU PEEL A CORE
ROT.
YOU GET IT ALL DONE SUPER FAST.
I'VE CUT UP THE VEGETABLES.
THIS IS THREE STALKS OF CELERY,
THREE CARROTS, YOU CAN GO AS
MANY AS YOU LIKE, CARROTS ARE
GOING TO MAKE IT SWEET.
LOAD UP THE VEGGIES.
THERE'S A LOT OF LIQUID IN
HERE.
NOW, I'M GOING TO JUST POUR IN,
POUR THIS IN, AND KEEP IT
SIMMERING, AND THAT WILL TAKE,
DEPENDING YOU KNOW 15-20 MINUTES
OR SO UNTIL THEY'RE TO YOUR
LIKING.
CHECK THE CARROTS, THE CELERY.
SOME LIKE IT FIRM, SOME MUSHY.
IT'S WHATEVER YOU LIKE, THAT'S
HOW IT SHOULD BE.
YOUR KITCHEN IS GOING TO
SMELL GREAT.
IT'S GOING TO SMELL REALLY
GOOD.
WE'RE GOING TO LET THAT BOIL.
WE'RE GOING TO CHECK BACK IN AND
WE'RE IN THE KITCHEN WITH
CHEF BILL ABOUT THAT BEFORE THE
BREAK, WE WERE MAKING A CHICKEN
SOUP.
WE THREW THESE INVESTIGATE BESS
IN WITH THE CHICKEN STOCK.
THE VEGETABLES ARE ALL DONE,
COOKED TO OUR LIKING.
THEY'RE JUST A LITTLE BIT FIRM,
BUT NICE AND COOKED THROUGH.
THE LAST STEP TAKES 15 SECONDS,
IF THAT, WE'RE GOING TO TAKE THE
CHICKEN THAT WE'VE ALREADY
COOKED UP.
YOU PULLED IT OFF THE BONE,
MAKE SURE YOU BE VERY CAREFUL.
RIGHT, YOU DON'T WANT BONES
IN THERE, SO CHECK IN THERE.
THIS ONE, BRING THE TEMPERATURE
BACK UP AND REHEATING IT.
OK.
AND ONE THING I LIKE, I LIKE
TO ADD PEAS TO MY CHICKEN SOUP.
I LIKE HAVING A LOT OF STUFF,
BUT ALSO I LIKE HAVING A LITTLE
MORE SWEETNESS TO IT.
NICE LITTLE VEGETABLE SWEETNESS.
YOU ARE ADDING FROZEN PEAS?
IN THIS CASE, FROZEN PEACE.
WHEN THEY'RE IN SEASON, I GO
WITH THOSE.
YOU'RE GOOD TO GO.
THAT'S IT.
YOU ADD SALT AND PEPPER?
YEP, CHECK THE SALT AND
PEPPER, AND WE'RE FINE, SO
ACTUALLY, I'M GOING TO TAKE A
QUICK LITTLE TASTE THERE.
YOU WANT TO MAKE SURE
EVERYTHING TASTES REALLY GOOD.
WOULD YOU LIKE A TASTE?
I WOULD LOVE A TASTE.
I HAPPEN TO HAVE A SPOON
RIGHTED HERE FOR YOU.
I'M REALLY EXCITED.
I'M SO HUNGRY.
OH, MY GOODNESS.
I COULD EAT THAT WHOLE POT.
WE'RE GOING TO PUT IT IN A BOWL
AND SHOW HOW PRETTY IT IS.
IT'S REALLY EASY TO FREEZE, JUST
A SIMPLE PLASTIC CONTAINER,
THROW IT IN THE FREEZER AND IT'S
REALLY, REALLY GREAT REHEATED.
YES, IT IS.
ONE OF THE THINGS ABOUT
REHEATING SOUP IS YOU DON'T HAVE
TO THAT YOU I DID FIRST.
YOU CAN JUST TAKE IT OUT OF THE
CONTAINER, PUT IT IN A POT ON
TOP OF THE STOVE, AND IT WILL
GENTLY THAW.
INSTEAD OF DOING THE MICROWAVE
OR YOU CAN DO IT THERE AND TAKE
IT OUT.
THANK YOU, CHEF.