"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "brooklyn1" > wrote:
>> >
>> >> "Omelet" wrote
>> >> >
>> >> > I've never eaten a parsnip. What do they taste like?
>> >> >
>> >> >
>> >> That's like asking what does horseradish taste like... you'll have to
>> >> try
>> >> a
>> >> parsnip. I don't like the taste or the texture of parsnip but it's
>> >> flavor
>> >> is required for Jewish penicillin.
>> >
>> > Hm. I've never put parsnip in that.
>> >
>> > What is YOUR recipe for jewish penicillin? I most often use wings as I
>> > get a thicker stock that way.
>> > --
>> >
>> No, no, no... wings don't add much flavor... and if I want gelatin I can
>> always buy Knox.
>>
>> For Jewish Penicilin I try to use a whole stewing fowl, exept for its
>> spine... sometimes I have to settle for a roaster-stuffer. The entire
>> concept is it should be rich with the flavor of chicken meat... and not
>> much
>> of anything else... just some fresh soup greens and seasoning, NO SAVED
>> GARBAGE! What one wants is a rich *golden* broth... served with a few
>> rounds of carrot and some fine egg noodles cooked separately, not too
>> many... this should be a very flavorful but thin soup, not a nondescript
>> muddied chowder with every veggie one can think of, then you may as well
>> use
>> boullion cubes. Parsnip,dill weed, curly parsley, onion, celery, carrot,
>> and garlic are essential, of course a bay leaf and peppercorns. I like
>> to
>> toss in a few saffron threads. But most of the flavor is chicken. And it
>> should be clarified but I don't always. The chicken is poached at just
>> below a simmer, never boiled. The chcken meat is stripped of the bone to
>> be
>> used for all sorts of dishes.
>
> So you don't add the chicken meat back to the soup?

Nope. Well, very occasionally I will add back a very few nicely julienned
premium parts of breast meat, mostly for presentation.

> I'm thinking of making some of this for dad so want to do it right, and
> yes, use all fresh veggies.
>
> My penchant for using scraps for stock does not apply to this dish.
>
> Do you discard the veggies afterwards?

Depends... I strain them out, but sometimes I pick though while eating some
and discarding others... I like the big chunks of over cooked carrots and
celery, and especially the whole onion, I happen to consider such a cooks
treat... since they were pick of the crop, no trash, why waste them.

> I'm really worried about him right now and am trying to keep him alive.
> He's only 76,
>
>
The thin intensely flavored chicken soup is a very good appetite inducer. I
[intentionally] forgot to mention that I also add a little msg at the onset,
you must have noticed I didn't indicate salt, I only salt at the table... a
1/2 tsp msg in a 10 qt pot easily replaces 2-3 Tbs table salt.

The poached chicken meat can be made into very tasty dishes; chicken salad
of course, deviled chicken spread, plain cold sliced chicken sandwiches
w/horseradish, and my favorite is force meat stuffed kreplach (wontons).
The process defats the chicken (I don't save the fat) so it makes for very
low fat eating, none ever gets wasted, my cats help me eat as I pick the
carcass clean.

I hope your father recovers. Try him on the soup with a side of kasha
cooked with the chicken meat, celery, onions, 'shrooms. Btw, the chilled
soup will be very gelatinous... I like to eat it that way too.