I made some chicken soup. Here is what I did. I put a 7 lb chicken in a big pot with water to cover it. Threw in some garlic, potatoes, yams and turnips then it boiled away for a few hours. When everything was cooked I deboned all the chicken and cut it into small pieces and put in back in the soup. Then I let everything cool overnight on the stove. I finished deboning at 10 pm last night. This morning the soup was fizzing and it tasted sour. I have followed this procedure quite a few times but never used turnip before. It is the turnip that has created this fizz and sour taste? I put the soup in jars because I was going to freeze it but once I put the lid on I could hear that infamous sound and I don’t want the jars to explode in my freezer. What should I do next? The jars are all in the fridge now with the lids on very loosely. Thanks.
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
Sign Up for The Piglet Bulletin for Exclusive Recipes from Winning Cookbooks
Is This the Best Way to Cut a Bagel?
Cooking During Japanese Internment
Treasures You'll Only Find at Food52
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)