| 103 | 104 | 105 | 106 | 107 |
| 1 | 50 | 99 | 149 | 198 |
|
COLLECTION: Chicken Soups
Add chicken, reduce heat & cook gently for 5 mins. Scatter green onions
and coriander over surface to garnish.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mje@pookie.pass.wayne.edu (Michael "Mike" J. Edelman)
CHICKEN SOUP
============
Chicken soup as made my my mother and millions of other nice Jewish
ladies:
Get an old chicken - they have *much* more flavor. An old 'stewing' hen
is good. The ones at the kosher butcher cost more but seem to be worth
it. The young supermarket hens have no flavor.
Put chicken in pot. Cover with water. Add an onion, a couple of
carrots, a couple of parsnips, a handful of dill weed (fresh), and a
little salt. Bring to a boil, reduce heat, and let simmer for an hour
or more.
Carefully remove chicken and vegetables. Skim fat from soup. An easy
way to do this is to toss in a handful of ice cubes and skim them out
with the fat that congeals around them.
Serve the soup with kreplach, matzoh balls, egg noodles or rice.
If you've removed the chicken carefully and intact, place it on a baking
dish or pan and roast in the oven at 350 or so until the skin is crispy
and golden. Voila! Gedempte Chicken! My maternal grandmother used to
make this, or so I am told.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
CHICKEN STOCK
=============
Get some chicken bones from your local butcher or save and freeze them
when you de-bone chicken breasts.
Prepare a mirepoix (chopped carrots, onions or shallots, celery or
celery root (preferable, also known as celeriac) and garlic) exact
quantities depend on the volume of stock you are making and your own
personal taste.
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (2 of 8) [12/17/1999 12:03:25 PM]
Page
Quick Jump
|