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Writer's picturebrkt-ברקט

Chicken Soup

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.






1件のコメント


victorisaactaranto
2020年12月27日

Where's the schimming? I saw something about skimming the dross. But people should know they're actually schimming.

いいね!
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