Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Friday, March 22, 2013

Wholesome, vegetable-rich chicken soup is a guaranteed soother

Hurry spring, for real! We are SO over the plaints of winter—upper-respiratory woes that sneak in to steal our joy. For weeks our kitchen island has been lined with over-the-counter remedies and implements for salt-water gargle. Yuk!

But I’m here to report that chicken soup truly is the best solution, just like everyone’s grannies told them. This recipe, Granny’s Best Chicken Soup, didn’t originate with my granny but through an Internet search one evening when Hubby was in the throes of another sniffle. To the veggies called for I added some fresh green beans and green peas. 

This chicken soup indeed was a soother. We all felt better instantly. The fresh-made chicken stock was good by itself (inhaling it as it cooks is supposed to be just what the doctor ordered.) We recommend this even if everyone around your house is in the pink of health. It makes enough to freeze and store a batch for the next time you need this most basic of wholesome dishes.

Granny’s Best Chicken Soup

4 quarts cold water
1 (4- to 5-pound) chicken, quartered
2 cloves garlic, peeled and crushed
1 medium onion, peeled and quartered
2 medium carrots, peeled and chopped
2 stalks celery, chopped
4 to 5 stems parsley
1 bay leaf
2 teaspoons salt (or salt substitute)
1/2 teaspoon freshly ground black pepper

Measure water into a large soup pot and add all the ingredients. Slowly bring to a boil over medium heat, then immediately reduce the heat and simmer for 3 hours. Use a spoon to frequently skim the soup as well as possible. Remove from heat and cool. Skim fat from the surface and strain the soup. Wash out the soup pot and return the strained stock to the pot.
Remove and discard bay leaf and parsley. Mash the carrots, celery, and garlic and stir them into the soup (or leave them whole, as I did). Remove the skin and bones from the chicken, chop the meat, and add it to the soup. (If the chicken meat has completely fallen apart, that's OK, too; just use as is, with bones removed.) Heat and season to taste with additional salt and pepper. Makes 12 servings (Source: http://www.yankeemagazine.com/recipe/for/grannys-best-chicken-soup/1347)

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