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Prep Time: 120 Minutes Cook Time: 240 Minutes |
Ready In: 360 Minutes Servings: 120 |
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This recipe feeds 120 people... We used this for a fundraiser for many years to rave reviews. Ingredients:
8 whole chickens |
16 onions |
24 carrots |
24 stalks celery |
48 peppercorns |
32 quarts cold water |
16 onions |
24 carrots |
16 stalks celery |
4 teaspoons salt |
2 teaspoons pepper |
2 cups basmati rice, cooked |
1 cup wild rice, cooked |
1 tablespoon thyme leaves, dried |
1 tablespoon marjoram leaves, dried |
1 tablespoon savory, dried |
1 tablespoon rosemary, dried |
2 bay leaves, crushed |
1 teaspoon lavender |
1 teaspoon fennel seed |
2 teaspoons orange zest, grated and dried |
Directions:
1. Place each chicken in 4 quarts of water boil 30 minutes.
2. Add for each chicken 2 onions, 3 carrots, 3 stalks celery, 6 peppercorns and 1 teaspoon salt. Simmer uncovered 2 hours, occasionally skimming foam.
3. Strain, discard vegetables, dice meat, refrigerate. Chill stock and defat.
4. Next heat stock.
5. Dice fine, saute in butter the following vegetables; 16 onions, 24 carrots, 16 stalks celery, add 4 teaspoon salt, 2 teaspoon pepper and cooked basmati rice. You will probably need four or more large industrial size pots to hold all the soup. The rice amount is your own preference . Since everything is already cooked 2 to 3 hours should be plenty of time to get the soup to serving status.
6. During the last 2 hours add the, herbes du Provence bouquet garni. Since you will not use all the herbes du Provence put extra into a glass jar and seal to use in other cooking. If you do not want to make the herb mixture you may make a garni of just thyme and parsley.
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