Ozgirl > wrote:


: "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

Traditinal jewish chicken soup is intended,not a a meal, but a first
course often with noodles or matzo balls, for the Sabath or holidays. It
is not a clean out the kitchen soup nor it is a leave everything in it
soup. It is kind of , what shall I say, a dressier soup, so you want the
golden clarity without all the mushy vegetables. those are a treat for
the cook to eat on the day she prepared the soup:-)

Wendy