Shabbat Dinner: Veggie Soup in Beef Broth & Roast Chicken with Potatoes

Hello All, after much of Jackie's badgering, I'm finally contributing to recipe underground for the first time!


VEGGIE SOUP IN BEEF BROTH
beef shank & neck bones
spinach
broccoli
peas
carrots
corn
onion 
garlic
turmeric 
salt & pepper


Boil some water, drop in some beef shank and beef neck bones (I know - who really buys that, right? But I did and it makes the soup really tasty). Then add whichever veggies you want. I usually do some frozen spinach, broccoli, peas, carrots, corn, an onion, and some garlic. Spices are usually turmeric and salt and pepper from what I can remember. Result was a very clean tasty soup with robust flavor that was surprisingly low in fat and green and healthy.

ROAST CHICKEN WITH POTATOES & CARROTS
One of Jackie's faves, and mine too, not gonna lie.


whole chicken
salt
vinegar
brown sugar
olive oil
cracked pepper
mustard
soy sauce
duck sauce
lemon juice
thyme
rosemary
Lawry's Salt
potatoes
carrots


If you've got the time, take your beautiful whole chicken, make sure there is no junk in the middle (i.e. bag of intestines in the cavity), rinse her good, put her in a freezer ziplock with warm water, lots and lots of salt, vinegar, and brown sugar, and let her hang out in that brine for a night. If you have no time, skip that part, put her in a pyrex with some water, salt, olive oil, cracked pepper and whole peppercorns. Then I usually improv the rest based on what's in my fridge, but this is usually the concoction: mustard, soy sauce, duck sauce (Jewish style sweet asian sauce - mostly a watered down apricot marinade type of thing), vinegar, lemon juice, thyme, rosemary (don't overdo it), and whatever else tickles your fancy.  My go to seasoning is  Lawry's salt.  Fricking delicious. Then you cut up your potatoes and carrots, throw them in there, try to get them steeped in the liquid. Cover it up with aluminum and put it at 350 or so for a few hours, checking on it. Usually right before serving, I'll drain the extra liquid, leaving half an inch in there, flip the bird so both sides get a little color and put it on broil. Check back a few minutes later, take out the chicken and then try to crisp the potatoes so they are part mushy flavorful bits of heaven and part crispy cooked pieces of crack.


Let me know if you try cooking these.
x
Karine