This is a touchy subject. Everyone swears by his/her mother's recipe. I actually strayed from my mother's path and became even more of a purist by only using kosher, free-range hens. Whatever your preference I hope you will enjoy my version of a classic.
BT's Chicken Soup
Ingredients:
Small to medium fresh chicken (3.5-4.5 pounds - 2 kilos)
1 medium yellow onion
4 tablespoons kosher salt
3 medium carrots
Directions:
Wash the chicken thoroughly. Remove any pin feathers or blood adhering to the skin. Remove any discolored or excessively fat sections.
Disjoin the chicken into eight pieces plus backbone
Sprinkle the chicken with e half of the kosher salt and leave in sink, skin side up for 15 minutes
Rinse salt off the chicken pieces and place them in a large pot, single layered with skin side up
Sprinkle the remainder of the salt on the chicken
Fill the pot with filtered water until it just reaches above the level of the meat
Turn the heat on to medium high
As the soup begin to cook, the dross will rise to the top of the pot. Skim the liquid to remove it. This requires some attention. Make take as long as 10 minutes of intermittent skimming to clear the broth.
When the boiling action only produces white froth, it is ready for the other ingredients.
Peel the onion but retain the pointy end. Wash and place the whole onion in the pot
Peel carrots and cut in any fashion you prefer. Add to pot.
Reduce heat to low and cook for 20 minutes.
Remove meat and onion from soup.
Garnish with parsley.
Enjoy! !בתיאבון
Note:
Chicken soup is traditionally an eaten with kreplach (Jewish tortellini) or kneidlach (matzoh balls) or dumplings. These recipes are listed separately.
Where's the schimming? I saw something about skimming the dross. But people should know they're actually schimming.