person caponizing the rooster must make
precise and specialized cuts within the
abdomen of the rooster. Infection and
potential damage to the bird are possible
should an unskilled individual perform the
Chicken eggs, produced by pullets and
laying hens, are also very commonly eaten.
The chicken egg is the most commonly eaten
bird egg in the world. Hens may lay fertile
or infertile eggs. Hens will continue to lay
even if a rooster is not present, though
these will not be viable. There is no
difference in the nutritional value between
a fertilized and unfertilized egg. Modern
breeding techniques focusing on feed-to-egg
conversion ratios have increased the number
of eggs a hen can lay. Modern egg chickens
are typically derived from the early Leghorn
varieties. When the egg is laid, the egg is
not soft but has a hard shell. This shell
protects the egg's contents, making it a
food source that is easily transported and
stored. Nutritionally, the egg provides a
rich source of protein and vitamins. Recent
concerns over cholesterol, however, have
caused many to question the place of eggs in
the human diet.
Some chicken breeds are raised for both meat
and egg production. Typically heavy breeds,
these are primarily grown by small farmers
or hobbyists. These include breeds such as
the Wyandotte, Brahma, or Barred Rock.
soup is a soup made by boiling chicken parts
or bones in water, with various vegetables
and flavorings. The classic chicken soup
consists of a clear broth, often served with
small pieces of chicken or vegetables, or
with noodles or dumplings, or grains such as
rice and barley. Chicken soup has also
acquired the reputation of a folk remedy for
colds and flus, and in the United States is
considered a classic comfort food.
soup is a chicken soup made primarily from
chicken and noodles - usually egg
It often includes celery, carrots and onion.
It is a traditional Jewish dish.
When made by observant Jews, it is made
using Kosher chicken to observe the rules of
As with many traditional dishes, the
preparation varies depending on the cultural
background of the cook.
Variations can include pieces of whole
chicken in the soup, serving the soup as a
chicken and vegetable broth, and the
inclusion of knaydlach (matzah balls).
terms are sometimes confused when referring
to chicken soup or chicken soups. The
following is an attempt to clarify the
Stock is a liquid in which chicken and
vegetables have been boiled for the
purpose of serving as an ingredient in
more complex dishes. Chicken stock is not
usually served as is. Stock can be made
with less palatable parts of the chicken,
such as feet, necks or bones: the higher
bone content in these parts contributes
more gelatin to the liquid, making it a
better base for sauces. Stock can be
reboiled and reused as the basis for a new
Broth is the liquid part of chicken soup.
Broth can be served as is, or used as
stock, or served as soup with noodles.
Broth can be milder than stock, does not
need to be boiled as long, and can be made
with meatier chicken parts.
Bouillon or Bouillon de Poule is basically
French for chicken broth. Bouillon cubes
are often used nowadays instead of
specially prepared chicken stock.
Consommé is a more refined chicken broth.
It is usually strained to perfect clarity,
and reduced so as to give a concentrated
essence of the broth flavor.
any soup in which chicken has been boiled
or with a chicken stock base is, strictly
speaking, a chicken soup, the term Chicken
Soup, unless qualified, implies that the
soup is served as a thin broth with pieces
of meat, vegetables or noodles.
Noodles are a common garnish for chicken
soup, and in the United States this soup is
referred to as "chicken noodle soup". The
term may have been coined in a commercial
for Campbell's soup in the 1930's. The
original 21 varieties of Campbell's
condensed soup featured a "chicken soup with
noodles", but when it was advertised on the
"Amos & Andy" radio show in the 1930s, by a
slip of the lip, the soup was referred to as
"Chicken Noodle Soup." Campbell's then
changed the name of their commercial brand.
"Chicken Noodle Soup" is consistently one of
the bestselling varieties of Campbell's
According to food historians, chicken soup
was already being prescribed as a cure for
the common cold in Ancient Egypt. The 10th
century Persian physician Avicenna also
referred to the curative powers of chicken
soup in his writings. In the 12th century
the Jewish sage Maimonides wrote that
chicken soup "has virtue in rectifying
corrupted humors", and recommended it as
nutrition for convalescents; Maimonides also
particularly recommended chicken soup for
people suffering from hemorrhoids and the
early stages of leprosy.
In modern medicine, research conducted by
Dr. Stephen Rennard, professor of pulmonary
and critical care medicine, and his
colleagues at the University of Nebraska
Medical Center in Omaha, suggests that there
might be some scientific basis for the
curative powers of chicken soup. They found
that the particular blend of nutrients and
vitamins in traditional chicken soup can
slow the activity of certain white blood
cells. This may have an anti-inflammatory
effect that could hypothetically lead to
temporary ease from symptoms of illness.
Their research was published in 2000 in the
scientific journal Chest (volume 118, pages
1150-1157: "Chicken Soup Inhibits Neutrophil
Chemotaxis In Vitro"). This was not,
however, a controlled test, and did not
demonstrate that chicken soup was the best
foodstuff for this purpose.
Because it is simple to prepare, relatively
cheap, nutritious, and easy on the digestive
system, chicken soup is a good food for
winter convalescents. Probably more
significant, sipping warm soup can clear
nasal passages, serving as a natural
decongestant, which also relieves cold and
flu symptoms. Last but not least, chicken
soup can be beneficial due to the placebo
effect of comfort foods.
Cooking - Chicken Soup
The soup is often associated with European
Jewish cuisine, in which chicken soup is the
basis for several traditional holiday
courses, such as chicken soup with matzah
balls for Passover. Although poverty was
rampant in the shtetl, chicken-raising
required little land or financial
investment. Every Jewish family would try
to acquire at least one chicken in honor of
the Shabbat meals, and would try to stretch
it as far as it would go. Thus, every part
of the chicken was used, leading to the
creation of such dishes as p'tcha (chicken
feet), pupiks (roasted gizzards), chopped
liver (chicken liver), stuffed hezel
(chicken neck), and schmaltz and greben
(chicken fat and cracklings made from the
fat and the skins). Chicken soup also proved
to be a "recyclable" dish. Parts of the
chicken—especially the breasts, which
produce a more delicate flavor during the
boiling process—were boiled as chicken soup
and then reused afterwards in such dishes as
kreplach, knishes, and blintzes.
Tortelloni-like Kreplach are traditionally
added to the soup on the eve of Yom Kippur.
Lokshen (flat egg noodles) are also a
favorite Jewish addition to chicken soup. A
lesser known garnish is unlaid chicken eggs,
removed from the ovaries of a laying
chicken. Herbs traditionally served with
Jewish chicken soup are parsley and dill.
Chicken soup is sometimes referred to as
The flavor of the chicken in chicken soup is
most potent when the chicken is boiled in
water with salt and only a few vegetables,
such as onion, carrots, and celery. For a
more vegetable-tasting dish, add root
vegetables (such as parsnip, celery and
parsley), zucchini, sweet potato, whole
garlic cloves or tomatoes. Soup should be
brought to a boil and then simmered in a
covered pot on a very low flame for one to
three hours, adding water if necessary.
Seasonings such as black pepper can be
added, as well as fresh herbs such as
parsley. A clearer broth is achieved by
skimming the yellowish scum off the top of
the soup as it is cooking; the broth can be
further clarified by straining it through a
strainer or cloth. Saffron or turmeric is
sometimes added as a yellow colorant.
Chicken soup can be a relatively low fat
food: fat can be removed by chilling the
soup after cooking and skimming the layer of
congealed fat from the top. The nutritional
value of chicken soup can be boosted by
adding turkey meat to chicken soup recipes:
turkey is a richer source of iron. Research
has also shown that the longer the cooking
time of soups containing meat and bones, the
higher the calcium content of the soup.
Tips for Chicken on the BBQ
Summer is BBQ season – most of us can’t get
enough of it! Chicken on the BBQ is fast and
easy to prepare, especially if you follow a
few simple tips.
use medium heat for barbecuing chicken
- Keep the
lid down so you get even heat.
prevent flare-ups, put an aluminum foil
pan under the grill to catch drips.
prevent the skin from bubbling, prick
prevent chicken from burning, start
grilling with the bone side down.
glazes or sauces on halfway through to
prevent the chicken from burning before it
is fully cooked. Turn and baste
chicken in the fridge (NOT at room
separate plates, containers and utensils
for raw and cooked chicken. Use fresh
tongs to remove the cooked chicken from
the BBQ and put it on a clean plate.
chicken either: in the refrigerator
(wrapped); in several changes of cold
water (wrapped); or on the defrost setting
in the microwave (loosely covered and