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...
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! 🙂
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.
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.
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.
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.
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.
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
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,
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. :)
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. 😀
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 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.
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.
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?
Whats the purpose of so much vinegar? 2/3 cup is a lot of vinegar. I think someone messed up long ago LOL and slipped in the vinegar. Just leave it out.
I thought the flour had to be cooked to initiate the chemical reaction that allows it to thicken a liquid (a rue). Interesting technique of just mashing the flour into the butter.
I thought this would've tasted great until I saw the drippings to vinegar ratio hahaha no wonder it was so sour! I don't care for keeping it authentic; if I was to make this I would use waaay less vinegar.
You said a couple times "super sour"... My brain went to the pun of it, "souper sour?" 😂 those were some interesting faces at that first taste, I probably would've done that too XD
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.
Wow, it's my first time hearing about this. Though, some ingredients are familiar and are used in a common dish here in the Philippines, that is, Paksiw which basically means "to cook and simmer in vinegar". Soy sauce, veggies and other spices can also be added. We usually use fish as the main ingredient. If roasted pork/chicken (lechon) is used to make Lechon Paksiw, liver sauce is added. Paksiw can be paired with rice, our main food staple here. It's interesting there's a dish which mainly uses chicken drippings and vinegar. I'd love to incorporate this to our Paksiw, and you can also try ours, too. 😊 Thanks for making and sharing this, Emmy!
