Three Dinners, Take II

On Sunday, I made poulet en cocotte, or “French Chicken in a Pot,” from Cook’s Illustrated. I also made twice baked potatoes with dill and roasted broccoli (again—love that stuff).

On Monday, we ate leftovers of everything from the night before, plus a healthy helping of brussel sprouts in browned butter. The chicken carcass got back into the dutch oven for broth-producing purposes. I also dragged a loaf of Irish soda bread out of the freezer!

On Tuesday (that’s today!), I put the broth back on and tossed in egg noodles, two carrots, a stalk of celery and red pepper flakes. I’d been making this soup off the cuff and it turned out really good. Simple and light, vegetables with some chew to them and just a little kick. We also had buttered slices of Irish soda bread. Yum.

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