"W. Baker" > wrote in message
...
> Ozgirl > wrote:
> : I want to do a chicken one next, anyone got a favourite chicken soup
> : recipe?
>
> : Every time I have made it I have mostly followed my grandmother's
> : recipe. The chicken would be an old "boiler" cooked slowly of
> course.
> : Home made stock. Soup always had corn in it She used to scrape
> the
> : corn off the cobs though, I use canned, lol. Potatoes, carrots,
> onions
> : and fresh peas. I always nixed the potatoes. Garlic wasn't anything
> my
> : nan ever used. I don't know anyone back in the day who did use it
> now I
> : come to think of it.
>
> Your ham hock soup reminds me of my turkey carcase soup. It also
> cleans
> out the fridge:-)

I think most soups do don't they? I have tossed in a rasher of bacon
that wasn't enough to make a meal of bacon and eggs for someone, even
leftover bits of salsa or pasta sauce and of course any veggie that is
starting to be a little limp etc. I often have little bits of onion that
have been partly used but not needed for anything else for a few days. I
never throw out my celery leaves, they go into stews and soups or finely
chopped and mixed with salads. Small amounts of frozen veggies that
haunt the freezer go in too

Now for chicken soup.

> This is a traditional jewish chicken soup. Using htat old boiler
> chicken
> is great. I wish we could still get them here, these days, also
> chicken
> feet, which are only rarely found.

If I was in Sydney I would be able to get the feet but I haven't seen a
boiler for years.

> Chicken Soup:
>
> 1 fowl4-5 lbs or regular chicken about the same amount.
> If you can find and don't have a fowl-veal bones or a trukey wing

How about turkey necks? I can get them easily.

> 3-5 very large carrots, scrubbed but not peeled, sliced in thin
> roounds
> Celery-stalks and leaves-lots chunked
> 2-3 onions, peeled and chunked
> whole peppercorns(can be put into a metal tea ball for ease of removal
> Salt to taste-some to start and later add as needed
> Water to cell cover chicken/
> Dill weed
>
> In large pot with cover, start just the chicken and some salt and
> peppercorns in COLD water to cover- this will help extract more flavor
> from the bird. Bring to a boil and then let simmer, covered, for an
> hour
> or so. Then add the onions, carrots and celery cook about an hoour
> more.
> Taste for seasonings. Remove chicken an put into a bowl-cool unti
> handleable with yoru fingers. remove vegetables and let drain in a
> strainer or colender. put back soup that drains into the pot and pick
> out
> carrot slices fromthe vegetable s ad replace into soup. (some peole
> prepare freshly cooked carrot slices for this purpose. I am a bigger
> cheapskate:-). Sim soupof excess fat if desired. adjust seasoning
> and
> bring to a boil. Wash dillweed and with a scissors, snip quite a bit
> into
> the boiling soup and then turn it off. That's it. It is a relatively
> clear sup with floaating carrots . If you liike yu can serve some of
> the
> deskinned and boned chicken meat in it or sve it for some other use
> like
> chicken salad.

We like the meat in the soup and I would reuse the carrots too, they
have soaked up the flavour. I would put as much of the vegetable back as
I could really, the onion and celery too. Thanks, another easy soup
recipe.
>
> Some people put parsnips and parsley root in the soup, but that is
> nothow
> my mother and grandmothers made it.
>
> Wendy
>
>