Beef And Chicken Firehall Style Chowder Recipe

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Beef and Chicken Firehall Style Chowder

Fromfoodfiend16 years ago

Ingredients 1 whole cut up chicken with giblets removedshopping list 3lbs of beef (chuck or any other roast) (venison???) bones are always good for stock, throw in some extra soup bones if you'd like.shopping list About 4-6 potatoes diced (peeled if you like - I don't though)shopping list 2-3 onions dicedshopping list 1 bunch of chopped celeryshopping list 2-3 14oz cans of cornshopping list 2 14oz cans of chopped carrotsshopping list 2 14oz cans of green beansshopping list 2 28oz cans of crushed tomatoesshopping list 2 14oz cans of green peasshopping list beef and/or chicken soup base (Near boullion cubes on your grocers shelf, it's a salty paste added to water to make flavored stock)shopping list saltshopping list peppershopping listHow to make it No later than 8am, start boiling your meat. Throw all the chicken and all the beef (bones too if you have them) into your really big stock pot. Fill the pot about two thirds full of water, submerging the meat. Put a couple of tablespoons of soup base in at this time too. Boil this stuff for at least 2hrs. The meat should fall off the chicken bones and the beef should fall apart or be shreddable. After this stuff has cooked to death, scoop it out of the pot and put it somewhere to cool. Make sure you get all the bones and little bits of the bird we don't recognize and don't want to chew on. I strain my broth after I get the bigger stuff out. This is the messy part. When the meat is cool, you need to separate the keeper meat from the unidentifiables and put the meat back in the stock. Chop it into little bits if necessary so everything is bite-sized. By the time you're at this point, it should be around 11:30am-12:00pm. Have a beer. While drinking the beer, start dumping the vegetables into the stock with the meat. When you add the tomatoes, the stock will really start to smell and look like something. Add more soup base if you think it needs it too. Have another beer. You just opened a lot of cans. Simmer for about three more hours while drinking beer. Invite some friends over and have them drink beer too. The beer drinking makes the chowder better. You'll know when it's done when it thickens up a little and it tastes good. Look for a scum line around the inside of the pot which should indicate how much water has boiled off. About a quarter of what you had should be gone (or more if you'd like). This concentrates the flavors and causes the thickening. That's it! Have a beer you deserve it!The Rating

Reviewed by 1 people

Sound good to me!

cuzpatin Sikeston loved it

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