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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PASSOVER RECIPES |
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CLASSIC CHICKEN SOUP
Yield: 2½ - 3 QUARTS |
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INGREDIENTS: |
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- One 5 to 6 pound fowl or stewing hen (not a roaster)
and its giblets (reserve the liver for another use).
- Chicken feet, or 1 pound chicken wings
- 4 quarts cold water (quality is important here, so if
you use bottled water to make coffee or tea, use it here).
- Salt
- 2 large onions, 1 peeled and quartered, 1 washed,
roots trimmed but left unpeeled, and quartered
- 2 parsnips (about ½ pound), scraped and cut into
chunks
- 3 celery stalks, cut into large chunks
- 5 large carrots (about 1-1¼ pounds), scraped and
halved
- 2-3 garlic cloves, peeled
- 6 fresh parsley sprigs1 parsley root (petrouchka),
peeled and cut into chunks (often found in greenmarkets
and specialty stores, as well as supermarkets with
well-stocked produce departments; optional).
- 2 large leeks, trimmed (reserve lon green leaved),
washed of all traces of sand, and cut into large pieces,
or if absolutely necessary, 1 sweet red onion, peeoed and
quartered
- 10-12 peppercorns, lightly crushed
- 1 bay leafSeveral leaves of mild-flavored lettuce,
such as Boston or iceberg, if no leek greens are
available.
- About ½ cup snipped fresh dill
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INSTRUCTIONS: |
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- Prepare the chicken. Remove the fat, cover it
completely with water and vegetables, skim thoroughly,
etc.
- Remove all visible fat from the chicken and giblets.
Remove the skin from the neck and the neck and tail
openings.
- Wash all the pieces thoroughly, including feet or
wings, and place in your largest stock-pot, which should
be tall and straight-sided. Add the water and about 1½
teaspoons salt to begin with.
- Turn the heat to medium and bring to a simmer. As
the soup cooks, keep skimming off any scum and fat that
rises to the surface. When the soup begins to "smile",
that is, tiny bubbles open and close along the edge of
the pot, turn the heat down to very low.
- Skim the soup constantly. At this point, you really
need to fret over it. When the soup is just about clear,
add the remaining ingredients (except the leek greens or
lettuce and the dill) and raise the heat slightly to
bring it back to a simmer.
- Continue skimming any froth or scum.When the soup is
again clear, turn the heat down to as low as possible.
cover the surface of the soup with the leek greens or
lettuce leaves, and put the pot lid on, leaving it
slightly askew. Simmer the soup for at least 2½ to 4
hours - overnight is better still. Never let the soup
boil; if necessary, use a flametamer, or blech, or put
it on top of two burner grates stacked together. (But do
make sure the bubbles are breaking very gently on the
surface. If there is no surface movement at all, the
soup might spoil).Adjust the seasonings.
- Using a slotted spoon, remove the chicken and
carrots and set aside. Let the soup cool to room
temperature in the pot, uncovered. (Hot soup in a
covered pot may turn sour).While the soup is cooling,
pick over the reserved chicken and discard the bones,
skin, and other inedible parts.
- Reserve the chicken for another use or refrigerate,
along with the carrots, to be served later in the
soup.Strain the cooled soup through a fine sieve,
pressing down on all the vegetables to extract as much
of their juices as you can, then discard the vegetables.
- Refrigerate the soup, covered, overnight or until
all the remaining fat has congealed on the top.
Carefully scrape off the fat and discard it. If the soup
still seems fatty, line a fine sieve with a layer of
paper towels and pour the soup through it into a cleaned
bowl or pot (if the soup has jelled from chilling, bring
it to room temperature first). If the paper towels
become thickly coated with fat, you might want to change
them once or twice during the process.
- Before serving, reheat the soup. Taste for slat and
pepper and add lots of snipped dill. If you feel the
soup is not strong enough, reduce it over high heat to
concentrate the flavors. Serve the soup very hot, with
additional fresh dill, the reserved carrots, and if
desired, shreds of the soup chicken.
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Source: The Gefilte Variations by Jayne Cohen | |
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KOSHER DELIGHT MAGAZINE
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