SC - Re: Jewish chicken soup recipe
stilldeb
stilldeb at hotmail.com
Wed Mar 7 08:52:45 PST 2001
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Hello - I'm new here, and have enjoyed reading everyone's posts.
I found a recipe on the About.com Jewish/Kosher cuisine site for Chicken =
Soup (with a notation that it is also called "Jewish Penicillin") that =
might be helpful:
Chicken Soup =20
=20
10 Steps to Soup Success =20
=20
=20
=20
When it comes to chicken soup, everyone's got their own favorite =
way of doing things. It's almost impossible to provide a one-size-fits =
all recipe; this is one specialty that really benefits from tinkering.=20
Fortunately, chicken soup is pretty hard to muck up; as long as =
you follow a few basic pointers, you're sure to produce a delicious =
broth. What follows is my own method and some tips I've gleaned from =
other kitchen pros--including, of course, my own mom.=20
1) Long, slow cooking is essential for extracting the full flavor =
of the chicken. NEVER, at any point, should the mixture reach a rolling =
boil. You're aiming for a gentle simmer, with an occasional bubble =
coming to the surface of the soup. The soup should be simmered for at =
least 2 1/2 hours, but preferably for up to eight hours. If you're able =
to simmer the soup overnight, you may want to use a "flame-tamer," or =
blech, to make sure the soup doesn't boil.=20
2) Before cooking, remove as much of the visible fat from your =
chicken as possible. The fat doesn't add extra flavor, and most likely =
you'll wind up skimming it off later anyway. To make this task easier, =
cut the chicken into quarters.=20
3) Use the biggest stockpot you can find or borrow to make your =
chicken soup. Place the rinsed chicken, giblets, and feet (if using) =
into the stock pot, and cover with between three and four quarts of cold =
water. Set the heat on medium.=20
4) Skim, skim, skim. As the chicken heats, foam and other =
impurities will come to the surface of the soup. Use a spoon to skim =
these nasty-tasting residues off the surface of the soup, especially =
during the first half hour that the chicken is simmering.=20
5) Once the chicken mixture has come to a simmer, add a few =
full-flavored vegetables to enhance the soup. Some of my favorites:=20
a.. One whole onion, quartered=20
b.. Two carrots, quartered=20
c.. One or two parsnips, quartered=20
d.. One turnip, quartered=20
e.. Two stalks of celery, with leaves=20
f.. One leek, thouroughly washed
6) This is also the time to add the flavorings you prefer. Any of =
the following will work wonders:=20
a.. 12 peppercorns=20
b.. Bay leaf=20
c.. 2 cloves garlic, peeled and whole
(Some cooks like to salt the soup at this point, but I prefer to =
wait until the end, when I can taste the soup to have a better idea of =
how much salt the soup will require. If you choose to salt at this =
point, 1 1/2 teaspoons is a good benchmark).=20
7) At the end of the simmering time, turn off the heat and use a =
slotted spoon to remove the chicken and vegetables. Allow the soup to =
cool to room temperature uncovered. While the soup cools, pick over the =
chicken and discard the skin, bones, and any other inedible matter. =
Reserve the chicken for another use and refrigerate when cool.=20
8) When the soup is cool, refrigerate it overnight or until the =
fat rises to the top and the soup mixture is gelatinous. Use a spoon to =
remove as much of the fat as possible from the surface of the soup. If =
you're in a time crunch, remember that you can simmer the soup for less =
time--perhaps three hours--and then use a de-greasing measuring cup to =
remove fat, rather than chilling the soup over night to allow the fat to =
rise to the surface.=20
9) Before serving, reheat the soup gently. If the soup tastes too =
weak, set the heat on medium high and allow it to reduce until the =
flavors become concentrated.=20
10) Add salt and pepper to taste. Serve the soup hot, hot, hot, =
with snipped fresh dill floating on top.
OH, and I can't believe I missed National chocolate Cheesecake =
Day! Do you think it's alright to celebrate a day late?
:-)
Debra
=20
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<DIV><FONT color=3D#0000ff face=3D"Futura Lt BT"><STRONG>Hello - I'm new =
here, and=20
have enjoyed reading everyone's posts.</STRONG></FONT></DIV>
<DIV><FONT color=3D#0000ff=20
face=3D"Futura Lt BT"><STRONG></STRONG></FONT> </DIV>
<DIV><FONT color=3D#0000ff face=3D"Futura Lt BT"><STRONG>I found a =
recipe on=20
the About.com Jewish/Kosher cuisine site for Chicken Soup (with a =
notation that=20
it is also called "Jewish Penicillin") that might be=20
helpful:</STRONG></FONT></DIV>
<DIV> </DIV>
<DIV><STRONG><FONT color=3D#0000ff face=3D"Futura Lt BT">
<TABLE border=3D0 cellPadding=3D0 cellSpacing=3D0 width=3D"100%">
<TBODY>
<TR>
<TD colSpan=3D2><FONT color=3D#cc0000 face=3D"verdana, geneva, =
helvetica"=20
size=3D4><STRONG>Chicken Soup <!-- End of Headline =
- --></STRONG></FONT></TD></TR>
<TR>
<TD bgColor=3D#cc0000 colSpan=3D2 height=3D1><IMG border=3D0 =
height=3D1=20
src=3D"http://images.about.com/all/bullets/dot_clea.gif" =
width=3D1></TD></TR>
<TR>
<TD colSpan=3D2><!-- Put Subhead Here. If this is a multi-page =
feature, put the part # ( ex: Part I: Exploring Your Computer ). If this =
is a single-page feature, use this space for a tagline that goes with =
the headline ( ex: Headline is "Draw!" and Tagline is "Bush / Gore =
Debate Ends in Deadlock" )--><FONT=20
color=3D#cc0000 face=3D"verdana, geneva, helvetica" =
size=3D2><STRONG>10 Steps to=20
Soup Success</STRONG></FONT> <!-- End of Subhead --></TD></TR>
<TR>
<TD colSpan=3D2><IMG height=3D6=20
src=3D"http://images.about.com/all/bullets/dot_clea.gif" =
width=3D1></TD></TR>
<TR>
<TD rowSpan=3D2 vAlign=3Dtop><FONT face=3D"verdana, geneva, =
helvetica" size=3D2><!-- Content Area A. If and only if you are putting =
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<TR>
<TD><IMG height=3D6 =
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<TR>
<TD colSpan=3D2><!-- BEGIN LINKBOX TABLE --><FONT=20
face=3D"verdana, geneva, helvetica" size=3D2><!-- Content Area B. =
If you are NOT using an image at the top of the page, your article =
begins here. If you are using an image at the top of the page, this is =
where your second or third paragraph begins -->When=20
it comes to chicken soup, everyone's got their own favorite way of =
doing=20
things. It's almost impossible to provide a one-size-fits all =
recipe; this=20
is one specialty that really benefits from tinkering.=20
<P>Fortunately, chicken soup is pretty hard to muck up; as long as =
you=20
follow a few basic pointers, you're sure to produce a delicious =
broth.=20
What follows is my own method and some tips I've gleaned from =
other=20
kitchen pros--including, of course, my own mom.=20
<P>1) Long, slow cooking is essential for extracting the full =
flavor of=20
the chicken. NEVER, at any point, should the mixture reach a =
rolling boil.=20
You're aiming for a gentle simmer, with an occasional bubble =
coming to the=20
surface of the soup. The soup should be simmered for at least 2 =
1/2 hours,=20
but preferably for up to eight hours. If you're able to simmer the =
soup=20
overnight, you may want to use a "flame-tamer," or <I>blech</I>, =
to make=20
sure the soup doesn't boil.=20
<P>2) Before cooking, remove as much of the visible fat from your =
chicken=20
as possible. The fat doesn't add extra flavor, and most likely =
you'll wind=20
up skimming it off later anyway. To make this task easier, cut the =
chicken=20
into quarters.=20
<P>3) Use the biggest stockpot you can find or borrow to make your =
chicken=20
soup. Place the rinsed chicken, giblets, and feet (if using) into =
the=20
stock pot, and cover with between three and four quarts of cold =
water. Set=20
the heat on medium.=20
<P>4) Skim, skim, skim. As the chicken heats, foam and other =
impurities=20
will come to the surface of the soup. Use a spoon to skim these=20
nasty-tasting residues off the surface of the soup, especially =
during the=20
first half hour that the chicken is simmering.=20
<P>5) Once the chicken mixture has come to a simmer, add a few=20
full-flavored vegetables to enhance the soup. Some of my =
favorites:=20
<UL>
<LI>One whole onion, quartered=20
<LI>Two carrots, quartered=20
<LI>One or two parsnips, quartered=20
<LI>One turnip, quartered=20
<LI>Two stalks of celery, with leaves=20
<LI>One leek, thouroughly washed</LI></UL>
<P>6) This is also the time to add the flavorings you prefer. Any =
of the=20
following will work wonders:=20
<UL>
<LI>12 peppercorns=20
<LI>Bay leaf=20
<LI>2 cloves garlic, peeled and whole</LI></UL>(Some cooks like =
to salt=20
the soup at this point, but I prefer to wait until the end, when I =
can=20
taste the soup to have a better idea of how much salt the soup =
will=20
require. If you choose to salt at this point, 1 1/2 teaspoons is a =
good=20
benchmark).=20
<P>7) At the end of the simmering time, turn off the heat and use =
a=20
slotted spoon to remove the chicken and vegetables. Allow the soup =
to cool=20
to room temperature uncovered. While the soup cools, pick over the =
chicken=20
and discard the skin, bones, and any other inedible matter. =
Reserve the=20
chicken for another use and refrigerate when cool.=20
<P>8) When the soup is cool, refrigerate it overnight or until the =
fat=20
rises to the top and the soup mixture is gelatinous. Use a spoon =
to remove=20
as much of the fat as possible from the surface of the soup. If =
you're in=20
a time crunch, remember that you can simmer the soup for less=20
time--perhaps three hours--and then use a de-greasing measuring =
cup to=20
remove fat, rather than chilling the soup over night to allow the =
fat to=20
rise to the surface.=20
<P>9) Before serving, reheat the soup gently. If the soup tastes =
too weak,=20
set the heat on medium high and allow it to reduce until the =
flavors=20
become concentrated.=20
<P>10) Add salt and pepper to taste. Serve the soup hot, hot, hot, =
with=20
snipped fresh dill floating on top.</P>
<P> </P>
<P><FONT color=3D#0000ff>OH, and I can't believe I missed National =
chocolate=20
Cheesecake Day! Do you think it's alright to celebrate a day =
late?</FONT></P>
<P><FONT color=3D#0000ff face=3D"Futura Lt BT"=20
size=3D3><STRONG>:-)</STRONG></FONT></P>
=
<P>Debra</P></FONT></TD></TR></TBODY></TABLE></FONT></STRONG></DIV></BODY=
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