Friday, October 7, 2011

Freight Hopper Squirrel/Chicken Soup

Freight Hopper Squirrel/Chicken Soup
From David Bass & Rebecca Porter
Squirrel chicken soup--I'm going to try attaching it, let's see how that goes--this is what David described to me. It's how he used to cook the squirrels he shot when we lived in the beautiful mountains of western NC in our run down shack.

Squirrel-chicken soup

Bones and skin from one de-boned chicken (use the meat for something else)
3 squirrels, skin removed
3 carrots
3 stalks of celery
1 onion
3 cloves of garlic (or more, to taste)
1 green pepper
Enough water to cover the chicken scraps and squirrels
Black pepper to taste
Italian seasoning to taste
Optional—egg noodles or brown rice

Put the chicken scraps and squirrels in a large soup pot and cover with water.  Cook until squirrel meat is falling off the bones.  Remove from heat.  Take out chicken bones & squirrels; remove usable meat; set aside.  Strain the liquid in the soup pot, remove the bones & stuff you don’t want to eat, and put the liquid back in the pot.

Chop all the veggies.  Put them in the soup pot with the squirrel-chicken stock.  Cook them on medium low heat until they are all cooked.  Add the meat back in to the pot.  Season with black pepper & Italian seasoning.  Add noodles or rice if you like those things in soup.   Also good with buttered toast.

Thanks ever so kindly, y'all.

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