A Drop of Smoke
So after the adventure that was smoking chickens, I served the first to a group of friends gathered to watch nerdy sci-fi and otherwise have a grand 'ol time. We nearly finished an entire bird, but much of the dark meat on the backside of it was still intact, as well as one of the meaty drumsticks. I opted to toss the carcass and extra leg into a stockpot along with the onion that had helped keep the bird moist while smoking and make some stock. I just added enough cold water to cover the items in the pot and brought it all to a simmer on my stovetop. A few hours later, I removed the items, strained the stock, and put it in several canning jars. It made a bit more than three quarts of stock.
And that left me just enough to make myself a generous bowl of egg drop soup brimming with smoky flavor:
The recipe below makes one serving, but it can be doubled, tripled, or more quiet easily. It's so fast and so delicious that I'm more than happy to make it part of all my meals. I guess I'll be smoking some more chickens soon!
- 1 1/2 c. smoked chicken stock
- 1 egg
- 1-2 T. freshly diced chives
- Salt or soy sauce, to taste
In a small saucepan, bring the stock to a low simmer. Using a fork, beat the egg until light yellow in color. Slowly add the egg to the simmering stock, stirring constantly. After cooking for one minute, remove the saucepan from the stove and add the chives and salt or soy sauce to produce the desired level of saltiness. Serve immediately.
- Yields: 1 serving
- Preparation Time: 10 minutes