"W. Baker" > wrote in message
...
> 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:-)

lol, they are certainly a treat!