The issue with buying a roasted chicken is that the drippings were left behind in the roasting oven at the grocery store. All that was in the bag were the juices. Roasting your chicken at home would yield much better drippings IMO.
Came here to say this. You’re missing much of the fat you’d get from home-roasting a chicken, so you should’ve used much less vinegar. Live and learn! 🙂
Emmy I am from Bradford TN and every family here have a different recipe for the Doodle Soup they make. I have never heard the red wine vinegar and we use red pepper flakes and my mother in law taught me how she made it. We use reg vinegar and she baked the chicken with a stick of butter and a splash of the vinegar and no sugar and some water. She said it was easier and you got all the pan drippings and the chicken had a mild vinegar taste and was served with homemade biscuits and mashed potatoes along with a mayo based coleslaw and if you don't like vinegar just try a couple of Tbls of it. If you like a vinegar based BBQ sauce you will probably like this too!!! Glad you gave our little town some attention it deserves. And then down the highway is a very small community of Skullbone... Another tale for another day but you can read articles and watch videos of this community...
I was having a really bad day, bad week, bad month. But then Emmy called me a "beautiful lovely"... and, well, it helped. Thank you. I really needed that today.
So, it’s gravy with vinegar in it! As others have mentioned, a home-roasted chicken would yield MUCH better drippings, but hey - this way was far easier I’m sure! I love using rotisserie chickens as shortcuts.
Yes you're also losing a lot of the fat which would have been a lot of the calories. Because as you're doing rotisserie chicken everything is dripping down, but when you get a store-bought rotisserie chicken you're not getting any of that you're just getting the collected juice that the rotisserie chicken let's off after cooking. And you could end up with a lot of rendered fat from just one chicken at a slow roast, same idea behind Yorkshire puddings. You're creating a vessel so you're not wasting precious calories, the flour in both recipes helps soak up the fat so it does not remain incredibly greasy you get an emulsification. Having that much grease can also end up getting things moving in your body if you know what I mean, I would imagine you would actually have to be careful to not eat too much of it otherwise you would lose all the calories and hydration from multiple trips to the bathroom
@@murasaki9 yes exactly that's what I was trying to say. They would have saved every bit of the fat and drippings from the rotisserie chicken but when you're getting a store-bought one you don't get all the fatty drippings so it can't be as accurate in my opinion. For more accurate I'd say slow roast a chicken on top of a rack so you get all the goodies.
I love that you left in the sugar bug incident! Stuff like that make your videos so authentic. And this soup looks surprisingly delish! Making this is something I would have never entertained before watching it being made. This is your Emmy episode.
You should try coffee soup. My mother's family was very poor when she was a child in the 50s. She says she and her siblings often had coffee soup for breakfast before school. It's literally just coffee prepared the way you like it (for the kids it had lots of milk and sugar) and poured over buttered bread or crackers in a bowl.
The name of this reminds me of something my grandma used to say. She would talk about hard times, and something about how they would eat everything down to the crow. So maybe this is along those lines...that all that's left of the chicken is the doodle!
@@JustAnotherBuckyLover Yes! I asked my mom about that phrase, and she told me her mom used to say that they used everything but the doodle, so I'm going to make a guess and say I'm pretty sure that's why they called doodle soup...
Thank you Emmy! I never expected to make these hard times recipes out of necessity and not just curiosity, but these last few months have been really difficult on me. I will definitely be going through the playlist.
After watching the video and reading many comments, I would like a Part 2! It would include a home roasted chicken, maybe even a stock from the carcass.
I don't think that you get the correct fat from a pre-made rotisserie chicken. If you roast the chicken you would have the giblets, neck, wing ends, etc to fill out the meat taste.
I personally don't cook my neck and giblets with my chicken instead I cook my chicken on top of roughly chopped carrots, onions and potatoes or apples that then cook in my chicken drippings and they flavor each other. I would agree with the lack of fat because the fat renders down and then drips off the chicken during roasting and what was in the bag is the liquid released from the meat of the chicken as it cools. All the tasty fat would be in the tray in the rotisserie oven. I would say that 1/2 cup would be about half or even less than half of the amount of liquid left in my roasting pan.
@@shainazion4073 Definitely. Look at hollandaise sauce it is tangy not sour from the vinegar/lemon juice because of the fat from the butter and the egg yolks the same with mayonnaise . I understand this is a soup but I think you would need to roast your own chicken to get the full set of drippings not just the liquid from the chicken cooling.
That really isn't drippings. That's just juice from the chicken. I'm sure if you roasted your own and had true drippings with all of that yummy fat, it would be delicious.
I work in Bradford. Everyone seems to love the festival, but about half of them seem to hate the actual soup. I've never tried it myself, but probably will this year due to curiosity. I'll let them know they are famous now. How did you find out about this relatively obscure dish from a relatively obscure town? Also, as to the name, I suspect it just sounded cool cause some old man said it, and it stuck. The neighboring town is named Skullbone after all, though it does have an understandable, if odd, reason for its name.
Most of the old recipes were created out of necessity over taste. And once you reach a certain level of affluence, you don't want to head back to the days of austerity ...
Doodle soup is made from the drippings of a Roasted chicken, not rotisserie chicken. Rotisserie chicken is a more modern thing. I would imagine that it was a way to stretch the meal as far as you could. Roast a chicken using whatever root vegetables and seasonings you have on hand. Reserve the drippings for the soup. If any chicken meat is left use it too. Personally I would grind all of the cooked root vegetables together, run it thru a sieve and us that too for flavor. My Maw-maw made something similar to this and added homemade dumplings. It was just called vinegar dumplings.
Yes, I agree. I too think this kind of resourceful recipe is gonna find its way back into a regular menu rotation. Might as well learn how to do cheap & tasty now instead of panicking when cheap isn't all that cheap anymore. Lol. Wishing you the best, friend!
Check out the tin can cook recipe book by Jack Monroe if you need ideas for budget cooking it's a cookbook written using the cheapest supermarket items and most common food bank donations in the UK.
@@Rose-jz6sx I said I would immediately check out your recommendation to look into Jack Munroe's tin can cook book. I did right away and I'm simply delighted. I just love her vibe & knowledge of what's going into the food she cooks! Great recommendation! Thank you, again. 😀
Good morning Emmy. Here's an anecdote you might enjoy about cooking during the first Depression: One of my best recipes was handed down by my grandfather from Ohio who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an outdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water,
I can imagine that adding sugar would help balance out the vinegar more. Certainly very interesting. I can also imagine it would taste even better with a homemade roast chicken or turkey
What an interesting name and creation! Thanks for introducing us to it! As others have mentioned, that store-bought chicken might not be giving you an accurate taste test. Roasting your own would create a lot more chicken fat along with the rest of the juices. The bagged liquid is likely nearly devoid of fats. And, as you mentioned in the intro, that vast amount of Vinegar is likely intended to cut through and complement the fats. Perhaps if you added some "schmaltz" to your rotisserie juices, you'd get a close approximate of "roast your own" juice? Might be worth the try!
Hey Emmy! I've been a watcher of your channels since the Whatcha Eating days. I can't tell you how much I appreciate you and your channel. Thank you for always being you and bringing a smile to my face. :)
I'm so curious now about how this would taste with drippings from a homeroasted chicken after seeing all the comments suggesting it! I can see how original chicken drippings with all of the fat from the skin and would really balance the acid. Emmy, would you consider doing Doodle Soup Redux with fattier drippings from your own roast chicken? I think it would be fun to see how much it changes the flavor!
Whenever I cook chicken, even something like breaded drumsticks, I always rinse out the baking dish into the instant pot and throw in the bones, add a garlic or three, some ginger, and the tips and tails of some onions or something, bay leaf, peppercorns, rosemary, whatever you want, 20 min on high pressure then let it depresurize on its own, makes a pretty good chicken broth. I drink it like tea on cold days. Might try the red wine vinegar trick someday to see how that tastes.
Why not roast a chicken, and use the drippings from that? I do that every so often to get the schmutz, which is then used for soups, frying or anything that needs that flavor. Plus then I get the crispy chicken skin.
If you have them, this soup is delicious with cooked greens, either on the side or cooked in it. Mamaw usually used collards or turnip greens, because that's what we grew. It's common to add bacon or chicken fat and vinegar to cooked greens all the time too, even when you're just making greens and not this soup lol
Now this one was like the old days Emmy....Real, down to earth, mistakes and all!!!....never did I ever think of vinegar in a soup! I am so going to try this..
I'm from PA Dutch country, so maybe things are a little different here, but every pot of soup I make gets a couple tablespoons of apple cider vinegar. I call it pouring one out for the ancestors.
I think this could be done with a store bought rotisserie chicken (even though a home roasted one would definitely yield considerably better volume of drippings and juice as others have pointed out) but a 1:1 ratio of juice to vinegar is definitely going to result in vinegar soup given chicken has quite a mild flavour. That said, a very brief online search suggests that the soup is meant to be quite vinegary. It seems like a recipe that would be best done with the base ingredients of drippings and water and then adding vinegar and spice gradually until you get your preferred taste profile. That said, as someone who LOVES the taste of vinegar, I'd definitely be happy to try a a 1:1 ratio! Maybe a second attempt with a home cooked chicken to see how different it is?
My budget recipe for whole chicken takes some more time, but is much cheaper. I buy a raw chicken (MUCH cheaper than a cooked one here) and simmer it with a carrot, half an onion and some spices. Removing any big pieces of meat after cooking and saving for future meals. All the small pieces scraped from the bone is eaten in a chicken rice dish with veggies and sauce that day, while skin and bones (cut up) goes back in the pot to simmer down to a great stock. I usually fill up with water and simmer down one extra time to get all the goodness out of those bones. Then I have stock for many days of soup. I pour it in small glass jars. And the fat floats to the surface and solidifies in the fridge, making it easy to omit it if you want less fat. Just add some potatoes and veggies and maybe some of the chicken breast. All that meat can become whatever; chicken salad, fry it, make a stew. put it in a sandwich.
I echo the drippings comments. Also would suggest taking all those crackers, breaking them up and dumping them all in. Preferably the cheapest, most-offbrand, dollar-store, saltine crackers you can find.
Born and raised in Tennessee but I’ve never heard of this, gonna ask my family members if they have. This looks interesting! Will have to check out that festival.
I’m glad she specified West Tennessee because I was raised in Tennessee but I was raised in East Tennessee and I have never heard of doodle soup before. That being said though each region of Tennessee has different traditions Tennessee is one state and we’re one people and we all act very similar And we all love each other where the volunteer state but we can be different from each other drastically because we’re such a big state area wise that each region could be vastly different from each other
My great grandparents were from Bradford, Tennessee, and that side of my family is buried there in the Davis cemetery. The recipe calls for white vinegar and crushed red pepper. It is not doodle soup otherwise. Kilzer clan.
Ants in the pot was relateable. My family had christmas cookies in tupperware for months because we accidentally forgot them after putting them on the top shelf in the pantry to get them out of the way. Came back nearing summer, moldy and stinking.
I think if you were to get one of those rotissaire chickens that are in a plastic tub so you get more of that chicken drippings and put everything into a slow cooker, including the vinegar with the chicken bones, you would get a more full body doodle soup. also all the bits and pieces of meat on the bones could be scraped off, saving the majority of the chicken meat for other meals.
Emmy, This is the recipe for Peanut Butter Cookies I would like you to try. They're good with regular white sugar, or Splenda or similar substitute. for a 50/50 1/2 sugar free cookie. I've been making PB cookies since I was a young boy, but this is what I come up with 20+ years ago, and they are the best, and only ones I make anymore. I'm not looking for credit for them, I just want to share the flavor and joy of eating them. If you like them, make a video to share with people, no need to credit me. I just want to share with others. Peanut Butter Cookies 2½ Cups Flour ½ Teaspoon Salt ½ Teaspoon Baking Soda 1 Cup Butter Flavored Crisco 1 18oz Jar of Jif Extra Crunchy PB (or 1 cup smooth PB) 1 Cup White Sugar (or 1 cup Splenda) 1 Cup Brown Sugar (or 1 cup Splenda + 1-2 teaspoons of molasses) 2 Eggs 1 Teaspoon Vanilla Preheat oven to 375° F Mix Flour, Salt & Baking Soda. Set aside. In large bowl mix Sugars, and Crisco. mix in eggs. Next, add Vanilla and Peanut Butter and mix well. Add Flour mix and mix into a dough. Form 1 inch balls and place on cookie sheet. Press each ball with fork in a crisscross pattern. Bake for 10 -15 min. until lightly browned. Remove from cookie sheet and let cool. Yields about 4 dozen If you substitute the Crisco or Jif, they wont have the same flavor and texture, but still good. Using Splenda will change the texture some. I only sub it for the white sugar. Enjoy.
People will probably talk junk but, if you put a pinch (small) of baking soda in the soup it will tame the vinegar somewhat. Just be careful not to put too much because it will taste horrible. A small pinch is undetectable .
That can definitely help but it's much better to add less vinegar to the soup in the first place, preferably in small portions, tasting it and adjust the amount carefully.
A PRE-ROASTED CHICKEN????? NO! its not hard to roast a chicken. this recipe is OBVIOUSLY meant to be made with the fat and juices collected in the pan after roasting a chicken (or chickens), not the measly water from inside a pre-roasted chicken bag. what were you thinking girl
In my area a fresh chicken is way more expensive than rotisserie chicken from the deli area. It seems like an honest mistake to make that MANY people would do to try to save some more money. Definitely needs more fat for sure, but that would be easily remedied with any saved drippings from other meal prep in the past!
@@lorescien4148 I heard that the store uses the smallest chicken for rotisserie, so it is significantly less meat than the raw chicken. This may be why the rotisserie seems so cheap at first glance. In my area, pound for pound the raw chicken is cheaper, especially when it is on sale.
It sounds like maybe it was designed to use ALL of the drippings, not just the small amount of juice that ended up leaking from the meat in the bag. There looks to be virtually no fat to "cut" but I think a bit more sugar would definitely help with the sourness too. Another part with a home-roasted chicken, perhaps?
New subscriber here! I've never heard of doodle soup! Crazy because my family is from the Ozark Mountain region... thats the Midwest tho. Looks like I'm going to have so much fun with your channel! Thank you!
I was thinking it would be really cool if you did a video on making your own clotted cream. I’ve never seen it available in stores in the USA, and you could have fresh biscuits or scones and jam.
So, what we have here is chicken gravy-ish. We're in middle Tennessee. Can't do cayenne but I can simply skip that part. Thank you for being adventurous and sharing the results.
From your reactions... Vinegar is not the flavor I would like taking over my soup. Sweet and sour soup is good "depending on who makes it". I am so picky with soup. I personally love Tom Kha Tofu soup. Coconut base, tofu, eggplant, some bamboo shoots, little basil... It is my go to soup when I am sick "because I can taste it even with a stuffy nose"... Comfort for me when eating it with rice. 😋
She didn’t do this properly as she didn’t use actual chicken drippings as that would’ve been left behind in the oven in the shop… it would taste much better with a home cooked chicken’s drippings because all that’s left in the bag is mostly water (from the steam condensing) and salt
The issue with buying a roasted chicken is that the drippings were left behind in the roasting oven at the grocery store. All that was in the bag were the juices. Roasting your chicken at home would yield much better drippings IMO.
Came here to say this. You’re missing much of the fat you’d get from home-roasting a chicken, so you should’ve used much less vinegar. Live and learn! 🙂
exactly that bag juice is mostly water with too much salt and a tiny bit of drippings
better yet, use an air fryer on some thighs. you'll get tons of drippings from that.
I agree with your comment however if you buy a roasted chicken from Costco you get a lot of juice.
Agreed
Emmy I am from Bradford TN and every family here have a different recipe for the Doodle Soup they make. I have never heard the red wine vinegar and we use red pepper flakes and my mother in law taught me how she made it. We use reg vinegar and she baked the chicken with a stick of butter and a splash of the vinegar and no sugar and some water. She said it was easier and you got all the pan drippings and the chicken had a mild vinegar taste and was served with homemade biscuits and mashed potatoes along with a mayo based coleslaw and if you don't like vinegar just try a couple of Tbls of it. If you like a vinegar based BBQ sauce you will probably like this too!!! Glad you gave our little town some attention it deserves. And then down the highway is a very small community of Skullbone... Another tale for another day but you can read articles and watch videos of this community...
I was having a really bad day, bad week, bad month. But then Emmy called me a "beautiful lovely"... and, well, it helped. Thank you. I really needed that today.
So, it’s gravy with vinegar in it! As others have mentioned, a home-roasted chicken would yield MUCH better drippings, but hey - this way was far easier I’m sure! I love using rotisserie chickens as shortcuts.
Yes you're also losing a lot of the fat which would have been a lot of the calories. Because as you're doing rotisserie chicken everything is dripping down, but when you get a store-bought rotisserie chicken you're not getting any of that you're just getting the collected juice that the rotisserie chicken let's off after cooking. And you could end up with a lot of rendered fat from just one chicken at a slow roast, same idea behind Yorkshire puddings. You're creating a vessel so you're not wasting precious calories, the flour in both recipes helps soak up the fat so it does not remain incredibly greasy you get an emulsification. Having that much grease can also end up getting things moving in your body if you know what I mean, I would imagine you would actually have to be careful to not eat too much of it otherwise you would lose all the calories and hydration from multiple trips to the bathroom
@@murasaki9 yes exactly that's what I was trying to say. They would have saved every bit of the fat and drippings from the rotisserie chicken but when you're getting a store-bought one you don't get all the fatty drippings so it can't be as accurate in my opinion. For more accurate I'd say slow roast a chicken on top of a rack so you get all the goodies.
I love that you left in the sugar bug incident! Stuff like that make your videos so authentic. And this soup looks surprisingly delish! Making this is something I would have never entertained before watching it being made. This is your Emmy episode.
and i thought Ants were part of the recipe! lol
When we roast a bird at home we always save the pan drippings and the bones for stock and soup.
You should try coffee soup. My mother's family was very poor when she was a child in the 50s. She says she and her siblings often had coffee soup for breakfast before school. It's literally just coffee prepared the way you like it (for the kids it had lots of milk and sugar) and poured over buttered bread or crackers in a bowl.
Emmy, you comforted me by admitting that you had some ants invade your kitchen. Thanks!
The name of this reminds me of something my grandma used to say. She would talk about hard times, and something about how they would eat everything down to the crow. So maybe this is along those lines...that all that's left of the chicken is the doodle!
I've heard similar about pigs, eating everything but the squeal/oink.
@@JustAnotherBuckyLover Yes! I asked my mom about that phrase, and she told me her mom used to say that they used everything but the doodle, so I'm going to make a guess and say I'm pretty sure that's why they called doodle soup...
@@LaynieFingers Yep, I would bet that's the right answer too. :)
Thank you Emmy! I never expected to make these hard times recipes out of necessity and not just curiosity, but these last few months have been really difficult on me. I will definitely be going through the playlist.
Ur difficult time will pass. 💘
There are some really good recipes that she has done that I've grown up on, so I make them out of nostalgia and because I like them!
I hope everything works out for you.
Check out Jack Monroe's blog, she's UK based but writes recipes for people really struggling.
Have you watched Depression cooking with Clara?
Im glad you didn't edit the ants out!! You are so honest.
After watching the video and reading many comments, I would like a Part 2!
It would include a home roasted chicken, maybe even a stock from the carcass.
And the peas...
I don't think that you get the correct fat from a pre-made rotisserie chicken. If you roast the chicken you would have the giblets, neck, wing ends, etc to fill out the meat taste.
The chicken I get from the store doesn't have the giblets or the neck.
@Veril Bijou biofeedback is a thing
I personally don't cook my neck and giblets with my chicken instead I cook my chicken on top of roughly chopped carrots, onions and potatoes or apples that then cook in my chicken drippings and they flavor each other. I would agree with the lack of fat because the fat renders down and then drips off the chicken during roasting and what was in the bag is the liquid released from the meat of the chicken as it cools. All the tasty fat would be in the tray in the rotisserie oven. I would say that 1/2 cup would be about half or even less than half of the amount of liquid left in my roasting pan.
@@falconlore9666 Don't you think the fat would help to cut the ssourness of the vinegar also?
@@shainazion4073 Definitely. Look at hollandaise sauce it is tangy not sour from the vinegar/lemon juice because of the fat from the butter and the egg yolks the same with mayonnaise . I understand this is a soup but I think you would need to roast your own chicken to get the full set of drippings not just the liquid from the chicken cooling.
That really isn't drippings. That's just juice from the chicken. I'm sure if you roasted your own and had true drippings with all of that yummy fat, it would be delicious.
I work in Bradford.
Everyone seems to love the festival, but about half of them seem to hate the actual soup.
I've never tried it myself, but probably will this year due to curiosity.
I'll let them know they are famous now.
How did you find out about this relatively obscure dish from a relatively obscure town?
Also, as to the name, I suspect it just sounded cool cause some old man said it, and it stuck.
The neighboring town is named Skullbone after all, though it does have an understandable, if odd, reason for its name.
I’m wondering if it’s a play on Chicken noodle soup?
@@chronic_payne5669 I'll ask around.
Most of the old recipes were created out of necessity over taste. And once you reach a certain level of affluence, you don't want to head back to the days of austerity ...
@@chronic_payne5669- I came here to ask the same thing... Lol!
Doodle soup is made from the drippings of a Roasted chicken, not rotisserie chicken. Rotisserie chicken is a more modern thing. I would imagine that it was a way to stretch the meal as far as you could. Roast a chicken using whatever root vegetables and seasonings you have on hand. Reserve the drippings for the soup. If any chicken meat is left use it too. Personally I would grind all of the cooked root vegetables together, run it thru a sieve and us that too for flavor. My Maw-maw made something similar to this and added homemade dumplings. It was just called vinegar dumplings.
I got the feeling all these hard times recipes are about to come in handy. More please!
Yes, I agree. I too think this kind of resourceful recipe is gonna find its way back into a regular menu rotation. Might as well learn how to do cheap & tasty now instead of panicking when cheap isn't all that cheap anymore. Lol. Wishing you the best, friend!
Check out the tin can cook recipe book by Jack Monroe if you need ideas for budget cooking it's a cookbook written using the cheapest supermarket items and most common food bank donations in the UK.
@@Rose-jz6sx Thank you. I will check that one out now. I love tasty frugal recipes that are easy on the chef & the wallet ❤ lol Thanks again!
@@Rose-jz6sx I said I would immediately check out your recommendation to look into Jack Munroe's tin can cook book. I did right away and I'm simply delighted. I just love her vibe & knowledge of what's going into the food she cooks! Great recommendation! Thank you, again. 😀
You should also check out Townsends channel. 18th Century cooking and other practical things.
These budget meals will become even more important for many now im afraid. Love your vids.
Good morning Emmy. Here's an anecdote you might enjoy about cooking during the first Depression: One of my best recipes was handed down by my grandfather from Ohio who was part of a traveling band of clowns which toured the country in the 1930s and 40s. Not only did he fully participate as a performer (juggling and spraying seltzer mostly) but he was also in charge of the Clown Chuckwagon, and over the years, came up with a nice selection of mostly campfire stews (or "or stewge" as Gramps used to call them),, soups and casseroles. One of my favorites, casseroles, which I still prepare frequently, consists of baked beans and wieners (for the KETO portion of the meal), macaroni and cheese. and a couple handfuls of those big orange circus peanuts - a sweet yet savory bake-up that's a hit with everyone who tries it. Gramps had one clown name for performing with his fellow troupers at carnivals, civic events, etc., throughout the central Midwest ""Antsy Pants" - but around the campfire at breakfast or suppertime, when most of these talented vagabond buffoons had removed their make-up and hung their giant shoes in their campers, (but oddly enough not all of them) Gramps was affectionately known among the boys as "Yummo." He told me how it wasn't unusual for farmers to donate a hen or two and maybe a couple of dozen eggs, in return for a brief barnyard slapstick performance by a couple of the boys for the farmer, his family and his hired hands.. He also told me as soon as he got back to camp with the chickens, the alcoholic Geek who traveled with them would inevitably beg permission to bite the heads of the pullets when Gramps was ready to get those birds cooking. Seemed that this particular Geek actually not only savored the taste of the live chickens he was required to eat (which were usually provided by the promoter of the event at which the troupe was performing) - but craved more when "off=the-clock" Talk about a Carnivore diet!! Wow!!! Reportedly, he was known to comment that "live chicken pairs well with a pint of Carstairs White Seal Blended." By the way, Grandma also traveled with Gramps. She was the seamstress - making a good number of the clown suits from her own design and repairing all them when required. So of course Gram and Gran rolled along from town- to -town with a big foot pump operated sewing machine in their trailer, - in addition to all the pots, pants, cutlery, stirrers, etc. My Dad was born in a campground in Posey County, Indiana, delivered by a local midwife and plopped into a casserole baking dish as soon as Gramps cut the umbilical cord with his second best onion chopping knife. As for me, I married young and did well for myself in doing so. My wife is the daughter of an outdoor parking lot magnate in a major city in Ohio. I was dowried with three downtown lots. I've had a comfortable life pretty much doing whatever I want all day while other people collect money on my behalf while sitting down in booths, watching TV, reading (or even snoozing between customers arriving and honking the horns to wake 'em up). Consequently, for awhile, I was able to open a couple of storefront business which specialized in selling "clown suits for the whole family," including custom made if somebody wanted them - and even clown suits for the family pets. The seamstresses I hired used Gram's patterns, of course. . The stores were called "Hem and Ha!" - and with every sale, I usually threw in a copy of one of Gramps' recipes for a clown casseroles, "silly stew," "buffoon bread, "Punchinello Porridge,," or what have you. Of course, they all pair well with seltzer water,
I love this..thank you for sharing your history ♥️
@@jesuisaimeex Good morning Emmy. You're quite welcome. I'm glad you enjoyed it. ❤
You sir need to write a book. Your life and family lineage sounds fascinating!
@@OhMyAcetabulum Thank you. I'm glad you enjoyed it.
Miss Emmy, you are my favorite influencer! I've been a subscriber since 2010. You are so smart and adorable!! Much love from Southeast Kansas!!
I grew up in northeast Kansas. Lol, hi state mate.
@@annemchurchwell
Hi! Nice to meet another Jayhawker!
Stay safe and have a blessed weekend!!
@@kelliephilpott930 you too I escaped Kansas 21 years ago lol I'm still a k-State fan odd ball in my family
I can imagine that adding sugar would help balance out the vinegar more. Certainly very interesting. I can also imagine it would taste even better with a homemade roast chicken or turkey
What an interesting name and creation! Thanks for introducing us to it!
As others have mentioned, that store-bought chicken might not be giving you an accurate taste test. Roasting your own would create a lot more chicken fat along with the rest of the juices. The bagged liquid is likely nearly devoid of fats. And, as you mentioned in the intro, that vast amount of Vinegar is likely intended to cut through and complement the fats.
Perhaps if you added some "schmaltz" to your rotisserie juices, you'd get a close approximate of "roast your own" juice? Might be worth the try!
I loove the enthusiasm you have for what you do!!!
Hey Emmy! I've been a watcher of your channels since the Whatcha Eating days. I can't tell you how much I appreciate you and your channel. Thank you for always being you and bringing a smile to my face. :)
I’m loving the square frames!!! Adorable!
Let's get real, all the glasses look adorable on her!
I'm so curious now about how this would taste with drippings from a homeroasted chicken after seeing all the comments suggesting it! I can see how original chicken drippings with all of the fat from the skin and would really balance the acid. Emmy, would you consider doing Doodle Soup Redux with fattier drippings from your own roast chicken? I think it would be fun to see how much it changes the flavor!
I prefer the first pair of glasses, the squared ones. They are very flattering to your face.
Use lemon juice instead (not nearly so much), use Wondra for thickening, toss with pasta and the veg of choice.
How is Wondra different than corn starch or flour? Do you really notice the difference?
I use corn starch instead of flour .thickens super fast and glossy no starchy taste .. I learned that when i made homemade Beef n Broccoli yummy .😊
Whenever I cook chicken, even something like breaded drumsticks, I always rinse out the baking dish into the instant pot and throw in the bones, add a garlic or three, some ginger, and the tips and tails of some onions or something, bay leaf, peppercorns, rosemary, whatever you want, 20 min on high pressure then let it depresurize on its own, makes a pretty good chicken broth. I drink it like tea on cold days. Might try the red wine vinegar trick someday to see how that tastes.
That sounds amazing!
I would loooove a cookbook by you! Full of recipes from hard times or on an extreme budget!
Why not roast a chicken, and use the drippings from that? I do that every so often to get the schmutz, which is then used for soups, frying or anything that needs that flavor. Plus then I get the crispy chicken skin.
My Mother's nickname was Doodle. She passed away almost 23 years ago, but it still feels like yesterday.
I'm sorry for your loss.
I imagine it would. She's still with you. 💘
@@dreacranford Thank you.
If you have them, this soup is delicious with cooked greens, either on the side or cooked in it. Mamaw usually used collards or turnip greens, because that's what we grew. It's common to add bacon or chicken fat and vinegar to cooked greens all the time too, even when you're just making greens and not this soup lol
It really is "hard times" when ants are the secret ingredient! 😃
I always watch thru your ads because you have such. Obvious care toward it
Crazy. I'm from TN, never heard of doodle soup! Thanks for sharing Emmy!
I'm from Nashville Tennessee born and raised, I've NEVER heard of this either! Lol 😁😁
me too! grew up in east tn so west tn is basically like another state to me
Me either lol middoe tn as well. Maybe its common in Appalachian area?
@@jamiewatson7380 it’s common in west tennessee. i’m from the appalachia part of TN and it’s definitely not a thing there.
@@user-kh9ki3kq8m ohh hahaha gotcha.
I love your videos!! You’ve inspired me to really get into cooking :)
Now this one was like the old days Emmy....Real, down to earth, mistakes and all!!!....never did I ever think of vinegar in a soup!
I am so going to try this..
I'm from PA Dutch country, so maybe things are a little different here, but every pot of soup I make gets a couple tablespoons of apple cider vinegar. I call it pouring one out for the ancestors.
I think this could be done with a store bought rotisserie chicken (even though a home roasted one would definitely yield considerably better volume of drippings and juice as others have pointed out) but a 1:1 ratio of juice to vinegar is definitely going to result in vinegar soup given chicken has quite a mild flavour. That said, a very brief online search suggests that the soup is meant to be quite vinegary. It seems like a recipe that would be best done with the base ingredients of drippings and water and then adding vinegar and spice gradually until you get your preferred taste profile. That said, as someone who LOVES the taste of vinegar, I'd definitely be happy to try a a 1:1 ratio!
Maybe a second attempt with a home cooked chicken to see how different it is?
Vinegar is also extremely filling, which makes this all the more perfect for someone struggling with food insecurity. Great recipe!
My budget recipe for whole chicken takes some more time, but is much cheaper.
I buy a raw chicken (MUCH cheaper than a cooked one here) and simmer it with a carrot, half an onion and some spices. Removing any big pieces of meat after cooking and saving for future meals. All the small pieces scraped from the bone is eaten in a chicken rice dish with veggies and sauce that day, while skin and bones (cut up) goes back in the pot to simmer down to a great stock. I usually fill up with water and simmer down one extra time to get all the goodness out of those bones.
Then I have stock for many days of soup. I pour it in small glass jars. And the fat floats to the surface and solidifies in the fridge, making it easy to omit it if you want less fat. Just add some potatoes and veggies and maybe some of the chicken breast.
All that meat can become whatever; chicken salad, fry it, make a stew. put it in a sandwich.
I bet if you added more chicken stock and fresh garlic and let it simmer, you’d have an excellent cold remedy, with all that vinegar.
I bet if you roasted a chicken in your meat toaster, you'd get lots of drippings... 😉🐔 Might have to do half at a time.
LOVING HARD TIMES SERIES. 🥰🥰😘😘
All the pan drippings are back at the store in the pan. What you have there is chicken water from inside the bird and the condensation in the bag.
im gonna try this but with less vinegar and maybe some sweet potatos and toast with cranberry sauce
I echo the drippings comments. Also would suggest taking all those crackers, breaking them up and dumping them all in. Preferably the cheapest, most-offbrand, dollar-store, saltine crackers you can find.
I use my air fryer on the rotisserie setting with a drip pan under it with a little chicken broth in it. I will never buy a rotisserie chicken again.
Love the bugs.... I am glad that you have a real life kitchen. Great job!
Emmy I love the square frames too 😊
I have a lot of respect for a humble soup.
Hillbilly hot and sour? Would the vinegar strength reduce as the soup stays on the heat thru the day, like at a diner?
I love how authentic your reactions are to these “struggle” recipes 😂😂
Maybe you should try Sinigang; it’s also sour, but they use sampalok to make it sour, and some broth. It’s a dish from the Philippines. :))
I only use corn starch + a bit of water no flavor added but glossy .I learned that from making Beef n Broccoli at home .yum😊
Hi Emmy! Thank you so much for uploading!
Born and raised in Tennessee but I’ve never heard of this, gonna ask my family members if they have. This looks interesting! Will have to check out that festival.
There are so many things you can do with a setup like this. Serve it over rice, or add potatoes and veg, shred or cube some of the chicken, etc etc.
I'm so glad I saw you mixing the flour with butter to add - great technique!
Emmy has the best collection of t-shirts! And her videos are super cool too. 😁
I’m glad she specified West Tennessee because I was raised in Tennessee but I was raised in East Tennessee and I have never heard of doodle soup before. That being said though each region of Tennessee has different traditions Tennessee is one state and we’re one people and we all act very similar And we all love each other where the volunteer state but we can be different from each other drastically because we’re such a big state area wise that each region could be vastly different from each other
I'm from Western Kentucky and the people that do remember something similar call it bread soup. Very good.
Put some more water in the soup, we got company!
Omg haha, I'm currently on my lunch break at Vons, I literally just finished up a batch of that exact chicken.
Always love your videos, thank you 😊
I love your hard times series!
LOL you and your audio be fightin it cracks me up. I'm sure you don't find it as funny lol, ijs it gives me a giggle. Sending love.
Try, if you haven't, Burgoo. We have a Burgoo Stew festival in Utica, IL.
My great grandparents were from Bradford, Tennessee, and that side of my family is buried there in the Davis cemetery.
The recipe calls for white vinegar and crushed red pepper. It is not doodle soup otherwise. Kilzer clan.
The reason that the soup wasn't spicy is because the task heat comes from the veins and seeds, which were sealed inside.
I was thinking why she didn’t cut the peppers. That’s where the flavors is.
thank you for the butter and flour ttip! also love the shirt! I have one like it but it says get lost LOL
Ants in the pot was relateable. My family had christmas cookies in tupperware for months because we accidentally forgot them after putting them on the top shelf in the pantry to get them out of the way. Came back nearing summer, moldy and stinking.
My mother is Japanese from Tokyo and she would eat everything on the chicken. Nothing was wasted.
I think if you were to get one of those rotissaire chickens that are in a plastic tub so you get more of that chicken drippings and put everything into a slow cooker, including the vinegar with the chicken bones, you would get a more full body doodle soup. also all the bits and pieces of meat on the bones could be scraped off, saving the majority of the chicken meat for other meals.
What if you used Balsamic Vinegar, it has a tang with sweetness?
I will be passing on this one. You were brave to taste it twice.
Emmy,
This is the recipe for Peanut Butter Cookies I would like you to try. They're good with regular white sugar, or Splenda or similar substitute. for a 50/50 1/2 sugar free cookie. I've been making PB cookies since I was a young boy, but this is what I come up with 20+ years ago, and they are the best, and only ones I make anymore. I'm not looking for credit for them, I just want to share the flavor and joy of eating them. If you like them, make a video to share with people, no need to credit me. I just want to share with others.
Peanut Butter Cookies
2½ Cups Flour
½ Teaspoon Salt
½ Teaspoon Baking Soda
1 Cup Butter Flavored Crisco
1 18oz Jar of Jif Extra Crunchy PB (or 1 cup smooth PB)
1 Cup White Sugar (or 1 cup Splenda)
1 Cup Brown Sugar (or 1 cup Splenda + 1-2 teaspoons of molasses)
2 Eggs
1 Teaspoon Vanilla
Preheat oven to 375° F
Mix Flour, Salt & Baking Soda. Set aside.
In large bowl mix Sugars, and Crisco. mix in eggs. Next, add Vanilla and Peanut Butter and mix well. Add Flour mix and mix into a dough. Form 1 inch balls and place on cookie sheet. Press each ball with fork in a crisscross pattern. Bake for 10 -15 min. until lightly browned. Remove from cookie sheet and let cool. Yields about 4 dozen
If you substitute the Crisco or Jif, they wont have the same flavor and texture, but still good. Using Splenda will change the texture some. I only sub it for the white sugar. Enjoy.
You should try it again with the improvements mentioned in the comments!!! Like roasting your own chicken, using more sugar, etc!! Pleaaaase!!
People will probably talk junk but, if you put a pinch (small) of baking soda in the soup it will tame the vinegar somewhat. Just be careful not to put too much because it will taste horrible. A small pinch is undetectable .
That can definitely help but it's much better to add less vinegar to the soup in the first place, preferably in small portions, tasting it and adjust the amount carefully.
@@N0zer0 obviously
those glasses makes your face look more beautiful.. the design is perfect for you
The 1st and 2nd pair [blue] look good on you
A PRE-ROASTED CHICKEN?????
NO!
its not hard to roast a chicken. this recipe is OBVIOUSLY meant to be made with the fat and juices collected in the pan after roasting a chicken (or chickens), not the measly water from inside a pre-roasted chicken bag. what were you thinking girl
In my area a fresh chicken is way more expensive than rotisserie chicken from the deli area. It seems like an honest mistake to make that MANY people would do to try to save some more money. Definitely needs more fat for sure, but that would be easily remedied with any saved drippings from other meal prep in the past!
@@lorescien4148 I heard that the store uses the smallest chicken for rotisserie, so it is significantly less meat than the raw chicken. This may be why the rotisserie seems so cheap at first glance. In my area, pound for pound the raw chicken is cheaper, especially when it is on sale.
I really appreciate that you didn't edit out the ants. It's refreshing to see these things normalized bc they happen to all of us at some point.
It sounds like maybe it was designed to use ALL of the drippings, not just the small amount of juice that ended up leaking from the meat in the bag. There looks to be virtually no fat to "cut" but I think a bit more sugar would definitely help with the sourness too. Another part with a home-roasted chicken, perhaps?
Love u Emmy but that's literally not chicken drippings
The technique is called: 'roux' in french
We do enjoy a good Costco chicken now and then! 🤣🤣
New subscriber here! I've never heard of doodle soup! Crazy because my family is from the Ozark Mountain region... thats the Midwest tho. Looks like I'm going to have so much fun with your channel! Thank you!
I will not be making this soup in what's left of my lifetime 🙃🙃🙃🙃🙃
I love your shirt Emmy!!! Hello from Seattle!!!
I was thinking it would be really cool if you did a video on making your own clotted cream. I’ve never seen it available in stores in the USA, and you could have fresh biscuits or scones and jam.
Sour and spicy?! I don't think my stomach would be able to stomach this without a ton of heartburn afterwards.
So, what we have here is chicken gravy-ish. We're in middle Tennessee. Can't do cayenne but I can simply skip that part. Thank you for being adventurous and sharing the results.
Use less vinegar and a little more flour to make it a little thicker and a little more sugar
I mean Emmy’s description basically makes it sound like gravy with vinegar added??- let’s wait and see!🧐🤷🏻♀️😂
Emmy you should try making bissara. A moroccan feva bean soup
Interesting!
I grew up in Bradford!
From your reactions... Vinegar is not the flavor I would like taking over my soup. Sweet and sour soup is good "depending on who makes it". I am so picky with soup. I personally love Tom Kha Tofu soup. Coconut base, tofu, eggplant, some bamboo shoots, little basil... It is my go to soup when I am sick "because I can taste it even with a stuffy nose"... Comfort for me when eating it with rice. 😋
She didn’t do this properly as she didn’t use actual chicken drippings as that would’ve been left behind in the oven in the shop… it would taste much better with a home cooked chicken’s drippings because all that’s left in the bag is mostly water (from the steam condensing) and salt
That sounds so delicious!