Chicken Souse Pronounced Sowse Recipes

CHICKEN SOUSE PRONOUNCED "SOWSE"

Steps:

• In a large air tight container, mix together the lime, season salt, pepper, allspice and bay leaves.
• Add in the chicken, stir well and marinate for 12-24 hours.
• In a large dutch oven, heat the oil over medium heat
• Add in the chicken pieces reserving the marinade, cook until browned on all sides, and set aside.
• Add in the onions, carrots and celery, sauté until tender about 5 minutes.
• Add in the potatoes and fresh thyme.
• Return the browned chicken to the pot along with reserved marinade.
• Add enough water to cover the chicken in the pot.
• Bring to a boil and then simmer for about 45 minutes or until the chicken meat is falling off the bone.
• Remove the chicken and de-bone it, adding back into the pot the chicken meat.
• Add salt to taste.
• Remove the allspice berries and bay leaves.
• Serve with old sour, extra limes and Johnny cakes.

CHICKEN SOUSE

Steps:

• Add the chicken to a large pot and barely cover with water. Add salt and the dried peppers. Boil chicken until it is cooked, about 25 to 30 minutes.
• Peel the potatoes and cut them in medium cubes. Place them in a bowl filled with water until they are ready to be used.
• Slice the onion.
• Cut the celery stalks into medium cubes.
• Remove the chicken from the heat.
• Throw away the broth and rinse the chicken thoroughly.
• Add the chicken in a large pot.
• Add the potatoes, onion, garlic, and whole allspice.
• Cover with water. Add salt and pepper to taste.
• Bring to a boil. After about 20 minutes or when the potatoes are almost done, add the celery.
• Remove from heat when the potatoes are tender, another 5 minutes.
• Squeeze one lime (or add the vinegar) over the soup.
• Slice the second lime and serve with the soup in individual bowls.

BAHAMIAN CHICKEN SOUSE

Steps:

• Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
• Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

BAHAMIAN CHICKEN SOUSE

Steps:

• 1. Pre-boil chicken in large pot. (You can cover in an inch of water on high heat for a quick boil). Be sure to add salt and dried pepper to water. Keep checking pot and add a little water at a time as it boils down.
• 2. While meat is cooking do the following: Peel and cut potatoes into medium cubes. Place in bowl of tap water until ready to place into pot (to prevent it turning brown). Cut onion into medium slices. Cut celery stalks into medium to small cubes. Crush and finely cut garlic cloves.
• 3. Remove the meat from heat right before it reaches the desired tenderness. (If you chose to substitute the chicken for turkey or pork ribs, the boil time will greatly increase to reach tenderness).
• 4. Throw away broth and rinse meat thoroughly. (The final soup should be clear and free of particles.)
• 5. Put freshly rinsed meat in large pot. Add the potatoes, onion, garlic, whole allspice (key to unique flavor).
• 6. Cover in water an inch above the ingredients. Add salt and pepper to taste.
• 7. Bring to a boil. When potatoes are almost done add celery.
• 8. Remove from heat when potatoes are tender but be sure not to boil celery too much. (Keep slight crunch).
• 9. Squeeze one lime in pot. Save and slice second lime to add flavor to separate servings.
• 10. NOTE: When I made this I felt that the allspice was rather overwhelming. Next time I would only use 1T and think that would still impart the unique flavor.

HOME MADE SOUSE

Steps:

• Place tongues, pig's ears, pig's feet, and onions in a large stock pot; add water to cover. Season with salt, pepper, whole peppercorns, sage, cloves, bay leaves, pickling spice, garlic powder and vinegar. Bring to a boil, and cook until meat is cooked, about 2 1/2 hours.
• Remove meat; set aside to cool. Strain broth, and measure 8 cups into another pot. Return broth to stove, and let simmer.
• Peel skin from ears, leaving the ear as intact as possible. Place the ears aside. Remove gristle and fat from pig's feet, and combine with ear trimmings. Cut off large portion of tongue and set aside. Trim loose meat from remainder of tongue, and combine with other trimmings. Put trimmings through a coarse meat grinder, then stir into broth; continue to simmer.
• Slice tongues into thin strips, and place lengthwise into 2 glass loaf pans, 9x5x3 inches. Slice ears into thin strips, then cut the strips into 1/2 inch pieces. Arrange the ear pieces among the tongue strips. Divide the pimiento and pepperoncini between the two molds. Sprinkle with pickle relish.
• Dissolve gelatin in 1 cup water. Stir into the simmering broth. Carefully ladle enough broth into each mold to completely cover the meat. Prod with a fork to uniformly distribute. Let stand 15 minutes, then cover with remaining broth. Allow to cool at room temperature, until they begin to jell, 2 to 3 hours. Refrigerate for 8 to 10 hours.
• When cool, run a thin knife around the sides of the mold to release the souse. Remove any fat that has accumulated on the surface.

CHICKEN SOUSE

Steps:

• boil chicken (if using chicken breast cut up into squares)add in water, add broth, vinegar, add in all other ingredients.Boil for about 30mins or until done.