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Old 10-09-2011, 09:54 PM   #11
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Thanks for the advice for freezing.
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Old 10-09-2011, 09:56 PM   #12
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Originally Posted by PrincessFiona60 View Post
Ooh! Rice...Thanks!
I add wild rice to everything that I can!
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Old 10-09-2011, 09:59 PM   #13
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I add wild rice to everything that I can!
That is aside from FRESH eggs, right?
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Old 10-09-2011, 10:08 PM   #14
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PF--I didn't think anyone had noticed my fondness for FRESH eggs! I'm looking forward to making Greek Lemon Soup this winter with FRESH eggs <g> and I do prefer wild rice in that instead of white!
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Old 10-09-2011, 10:10 PM   #15
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That is aside from FRESH eggs, right?
Oh, geez...
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Old 10-09-2011, 10:11 PM   #16
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PF--I didn't think anyone had noticed my fondness for FRESH eggs! I'm looking forward to making Greek Lemon Soup this winter with FRESH eggs <g> and I do prefer wild rice in that instead of white!
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Old 10-09-2011, 10:14 PM   #17
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Our fondness for FRESH eggs is why we are adding a 2nd flock of 9 RIRs next weekend...what started with 2 hens for FRESH eggs has become somewhat of an obsession around here...and there are still 5 "chicken factory workers" in training. They have not graduated to actually producing eggs, yet. They may get shifted to "stew pot" status if they don't produce before Christmas.
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Old 10-09-2011, 10:17 PM   #18
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FRESH Chicken for Cream of Chicken Soup!!!!!!
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Old 10-09-2011, 10:21 PM   #19
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As the chief chicken keeper, I'll add that bit of information to the weekly status report meeting that I chair with the trainees.
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Old 10-09-2011, 10:31 PM   #20
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As the chief chicken keeper, I'll add that bit of information to the weekly status report meeting that I chair with the trainees.
If you already have a recipe...you are more than halfway there!
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chicken, chicken stock, cream, recipe, soup

Cream of Chicken Soup 2 tablespoons butter or chicken fat 1 cup each diced celery, onion and carrots 1 clove garlic, minced 2 cups cooked chicken, diced 4 tablespoons flour 1 quart chicken stock 1 cup ˝ & ˝ Salt to taste Melt butter or fat over medium heat in a large sauce pan, sauté celery, onion, carrots and garlic until carrots are soft, add chicken and warm well. Stir in flour and cook until lightly golden. Stir in the stock and heat until thickened, cook for 20 minutes to meld flavors. Taste for seasoning at this time. Soup should be slightly thick and bubbly. Remove from heat and stir in ˝ & ˝. I like to serve over boiled potatoes. 3 stars 1 reviews
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