Barbed A Y kitchen

I made breakfast and it was delicious!

Ingredients:
1 can crescent rolls
3 large eggs, beaten
salt and pepper, to taste
5 slices bacon, cooked and crumbled
1/2 cup mexican cheese blend
applewood salt

Directions:
1. Preheat oven to 375 degrees. Cut parchment paper to size of a cookie sheet and let it wait. Leave the dough in the fridge for now. Unlike me.
2. In a skillet, add eggs and applewood salt, maybe some paprika. Scramble until just underdone (they will finish cooking in the oven). Set aside to cool for a bit.
3. Fry your bacon, drain and crumble/chop into bits.
4. Now open the can of crescents. Roll it out into a large recangle, with the long side facing you, and press all of the seams together. Layer the finely diced up eggsevenly over the cresent roll dough. Then sprinkle the crumbled bacon and shredded cheese evenly over the eggs.
3. Carefully roll everything up longways into a cylinder and press the seams together when you get to the end. Place seam side down on the greased baking sheet.
4. Bake for 9-11 minutes, or until golden brown. Slice and serve warm.

So first I made this stock:
1 5lb cut-up frying chicken
4 quarts water
1/2 onion, roughly sliced
double-handful of carrot chips
thyme
celery seed

I figure most of you know how to make stock, but on the off chance -- and because I'd like to actually remember what I did this time -- I stuck a whole, cut-up chicken (look, it's what was on sale) into a gallon of water in my biggest stock pot along with the onion, carrot chips, thyme and a scattering of celery seed and brought it up to a boil. Then turned the heat down and let it talk to itself for about an hour and a half.

Then I shut the burner off and fished all of the meat out of the pot with my big set of kitchen tongs, setting it (and the bits of onion and carrot) all off in a glass mixing bowl to cool down.

Did you know that by the time you put a gallon of chicken stock through a three-cup broth separator, the chicken you fished out of it will be cool enough to pick off without burning the hell out of your hands? I didn't, but I currently consider it a very wonderful thing.

Once I had the broth all strained off, it was time to pick off the chicken.

*sighs* Picking off chicken is never my most favorite thing, but it's a little easier when you're cubing it as you go. Also easier if you have a cat to clean up anything you drop and a plastic bag to drop bones and skin into along the way. You do wind up with an incredibly greasy-handled knife by the end of it, though.

That done, it was time to actually start cooking the soup.
Soup:
olive oil
1/2 large onion, finely diced
diced carrot chips
1 1/2 cups raw rice
8 cups chicken stock
4 large eggs
1/3 cup lemon juice

As with most things I cook, this started with adding the olive oil, onion, and carrot chips to the bottom of the (wiped-out) stock pot and sweating them for a while. Despite the fact that nowhere in my recipe did it say to do so, about the time the onion was starting to go clear I threw 1/2 a cup of the uncooked rice into the bottom of the pan to saute along with the onion and carrot.

Oh, yeah. Somewhere in there garlic powder and a scattering of oregano went in, too.

When the rice smelled right, I threw the stock in and set the timer for twenty-odd minutes, intending to start said timer once it came to a boil.

However, after I threw in... probably a couple cups? of diced chicken, it was decided that half a cup of rice was not enough and I put another half-cup on in water to cook.

While that was all going, I cracked four eggs into a bowl and beat the hell out of them, added the lemon juice and beat it some more. Once it was well-frothed, I ladled off a couple of cups of the soup (as much broth as possible) into the eggs to temper them.

The rest of the rice and the egg/lemon mix went in at pretty much the same time, the heat got turned off, and it was soup.