About a year ago I made some creamy mushroom soup. It went well from a taste standpoint but not so much from a portion standpoint.
I thought I’d end up with about 6 cups of soup and instead had 13!
Possibly my fault for assuming 1 cup was a portion (portion size was unspecified).
One cup of cream soup is a lot of cream soup y’all.
Since then I have kept a wary eye on the ‘serves X people’ part of recipes.
Last week I came across one for making chicken stock in the slow cooker. I’ve been trying to get more use from the slow cooker now that I am working outside the home instead of inside it and this seemed ok. It even used a rotisserie chicken!
Or roasted. If roasting chicken appeals to you.
It doesn’t appeal to me but now that football practice is taking up 3 days a week, rotisserie chicken has returned to prominence in our house.
This recipe, instead of giving serving sizes, says it makes a half a gallon of stock. That is a straightforward amount, no wondering about portion size. It seems a goodly amount of stock, especially as most soup recipes want me to use 16 ounces (one pint) of stock. So 4 soups from one day long slow cooking of a chicken carcass & some veggies. Good deal.
And yet somehow I did this:
That’s 6 and a half pints of chicken stock.
If I ever needed proof that things in the crock pot get watery I now have it.
The stock itself does not taste watery. It’s a nice strongish chicken flavor (and a bit parsnippy. I‘d second guessed myself on the parsnips as the recipe was a bit vague on the vegetable matter and I had no celery but had parsnips. Parsnips are too strong a flavor for stock I think) so I guess it turned out ok but given I was expecting 4 pints I didn’t have the additional jars ready for the rest & it made for last minute work.
But now I know.