Chicken Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 chickens cut up into eights or quarters, add 8 stalks of celery cut and cleaned 2 parsnips..peeled and cut 2 parsley roots.. clean green leaves and peel the bottom.. cut. Grandma would fold the top back, and tie up all of the herbs with twine 1 bunch carrots, peeled and cut into 2-3 inch pieces ½ bunch of parsley..cleaned. grandma ties this up 4-5 cloves of garlic.. can be left whole.. peel 4 medium onions.. wash.. can keep skin..cut into quarters or halves. Dill..fresh.. ½ bunch, tied up, or estimate for dried.. one teaspoon!! Add more salt to taste, and pepper 12-16 quart pot
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Directions: |
Directions:Put in cold water to within around 2-3 inches of the top, add around 2 teaspoons of salt and some pepper, and bring to a boil..scum and fat will rise to the surface and keep removing by skimming with a spoon. Have an old container or used can handy to put the scum into and discard in the garbage. Don’t put this stuff down a drain. When the scum is all off, reduce heat to low. Add veggies to the pot. Cook covered for around an hour to hour and ½.. veggies should be fork tender.
Use big strainer or slotted spoon.. like a Chinese strainer..lift all the chicken and veggies out. Carrots can be put directly into the soup. Save the chicken for chicken salad or sandwiches. Throw the other cooked veggies out. (Parsnips and parsley root can be mashed..good). Pour the soup through a fine (small holes) strainer or cheese cloth into containers to cool. Refrigerate and then remove layer of fat which forms on the top.. sometimes you can spoon it off the top.
Matzo balls.. use a mix (make sure it says matzo BALL mix, not just soup, and follow the directions on the package. |
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Personal
Notes: |
Personal
Notes: Capon makes a richer soup, and June uses this for her holiday soup.
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