posted by sandy in baltimore 08-08-98 8:30 AM
* Exported from MasterCook *
Chicken Soup
Recipe By : Raymond Sololow (with adaptations by Sandy)
Serving Size : 5-6 quarts
Categories : Soup Holiday
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Pounds Stewing Chicken Or Soup Chicken (Include neck and giblets,
but not the liver)
6 Quarts Water
3 Carrots, chunked
2 Large Onion, quartered
6 Stalks Celery
2 Teaspoons Salt
20 Peppercorns
4 Bay Leaves
10 Parsley Sprigs
1 (10 1/2 oz.) can of chicken broth
Remove fat from cavity of the fowl. Put chicken in a pot with 5 to 6 quarts of cold water, carrots, onion, celery, salt and chicken broth.
Put the peppercorns and the bay leaf, broken in half, into a tea strainer or a piece of cheese-cloth and put into the pot.
Bring to a boil and immediately lower heat. Skim any foam that comes to the top and lower heat to a very light simmer. Partially cover pot and simmer for about 2 hours, skimming occasionally.
The chicken should be cooked through, but not falling apart. Remove the chicken to a platter and when cool enough to handle, remove meat from bones and return the bones and the skin to the pot and cook for another hour.
Strain the soup into a bowl or pot and throw everything away in the strainer except the carrots, which should be saved to serve in soup.
Cool the soup and then refrigerate overnight.
Remove the fat that has hardened before serving or puttin in the freezer.
Add salt and pepper to taste, and noodles or matzo balls.