MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jewish Penicillin - My Grandma's Chicken Soup
Categories: Soups, Poultry, Vegetables, Herbs
Yield: 1 Huge batch

6 (to 9) chicken leg quarters
3 lg Onions; ends cut off, peeled
1 c Carrots; peeled, cut up
1 lg Parsnip, peeled, trimmed
4 Ribs celery; washed, trimmed
1/2 bn Fresh dill; washed well *
1/2 bn Fresh parsley; washed well *
2 ts Salt
2 tb Powdered chicken bouillon **

* Wash both the dill and parsley in a large bowl or sink
at least 3 times with cold water. You can let it soak
for a few minutes which will help any grit to fall off.
There's nothing worse than grit in chicken soup so do a
good job. I like to use kitchen string and I tied the
dill and parsley together in a tight bundle. I cook it
that way and then it's easy to take it out when the soup
is done. -- The Balaboosta

** 2 TB GFS/Minor's Chicken Base and (if you have it)
some white miso paste. -- UDD

Use a big pot that has a lid. If you don't have a lid,
you can use foil when you need it.

Rinse the chicken, pull off any unnecessary fat that
the butcher left on to weigh it down.

Put the rinsed chicken pieces in the bottom of the pot.

Add COLD water to cover the chicken and then some.

Toss in the 2 teaspoons of salt.

Heat on high until it begins to boil.

Turn the heat down some and stand there with it. A foamy
scum will start to float. Use a slotted spoon to remove
it. Repeat this until you don't see any more coming up.
Now cover the pot and turn the heat to low so that it
continues to simmer for 1 1/2 hrs. You'll know your
chicken is done when all you have to do is touch the
skin with your spoon and the skin breaks.

Now you can remove the chicken into a bowl pouring back
into the pot any soup that escaped. Cover the bowl of
chicken and set aside.

Now, using a hand held fine sieve (strainer) scoop
through the liquid to remove any chicken pieces or
debris that might have broken away during the long boil.

This is when you will stir in the two tablespoons of
powdered chicken bouillon.

Gently put in the onions, carrots, parsnip, celery, and
bundled dill/parsley.

Bring back to a boil, cover, lower the heat to low to
keep it simmering for another 1 to 1.5 hrs.

I like to then take out the greens and drain the liquid
back into the pot.

Let it cool down for a while and then put it in the
fridge. You can turn the pot lid upside down to help it
fit.

Tomorrow you will skim the fat, heat, and serve.

You can warm the cooked chicken right in the soup as you
reheat it. Some people like chicken IN their soup. We
like to eat the chicken separately and we make little
egg noodles (pick your favorite) to serve in the bowl
of soup.

That's it. That's all there is to it.

If you make this soup for people you care for and for
the right reasons they will be able to taste the love
with every spoonful.

UDD NOTES: Not *my* Grandma. But it's a nice recipe -
even if I generally leave off the parsnip. I do add in,
when the soup is heating to be served - some noodles.
Usually spaghetti/linguine/fettucini or if I am feeling
particularly fey - bucatini (pasta straw w/hollow core)

From: http://jewishpenicillin.blogspot.com

Uncle Dirty Dave's Kitchen

MMMMM

... Just when you got it all figured out: An UPGRADE!
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)