Chicken Noodle Soup
After the chicken was cooked, I added some roasted bones
that I had in the freezer to fortify the stock, let cook another hour.
Onion, Carrot, Celery into the strained stock that I tightened up
with a bit of roux, just enough to coat the back of a spoon.
Blanched Green Beans & Wide Egg Noodles. Finished with a
half pint of Whipping Cream, Fresh Rosemary & Scallion tops
from the garden.