Chicken Soup Stock
(serves 10/Meat/Freezes) |
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- 4 lb. (2 kg) soup
chicken
- 2 lbs. (1 kg) chicken
bones
- 18 C. (4.5 L) cold
water
- 3 whole carrots, peeled
and chunked
- 3 whole celery stalks,
chunked
- 2 whole onions, peeled,
left whole
- 1 whole parsnip, peeled
and chunked
- salt to taste
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Soup A Kosher Collection |
Use:
Kosher Glatt Meat
You need a soup
chicken for this--an older
chicken, sometimes called a
boiling chicken or fowl. It
will be much tougher than a
chicken you would use to roast
and eat, but the flavor it
imparts to the soup will be
much better.
If you are using kosher
chicken, which is salted in
the koshering process, don't
salt the soup until you've
tasted it, at the end.
When the soup is done, you can
strain it for a beautiful,
clear chicken stock, but I
like to eat the vegetables
that have absorbed so much
great flavor. If you are using
bones, though, you may wish to
strain everything out, then
add some fresh vegetables and
simmer until they are
fork-tender. |
METHOD:
Place the chicken, bones and cold water in a
soup pot over high heat. As the soup begins
to boil reduce the heat to medium-low. The
chicken will release some scum, so keep an
eye on the soup and skim off all the scum
and foam until the liquid is clear. This may
take up to an hour.
Add the vegetables and simmer for
approximately 1 1/2 hours, with the pot
covered, leaving just a crack uncovered,
allowing a little steam to escape. This will
reduce the soup and the end result will be
richer.
If you plan to use some of the chicken from
the soup later on, as soon as the chicken is
cooked, about 45 minutes, you can pull the
chicken off the bones. Then return the bones
to the soup. Most of the flavor in a chicken
soup comes from the bones. For a stronger
soup, don't bother with the whole chicken at
all, just use 4-6 lbs. (2-3 kg) of bones.
Per Serving:
37 Calories
trace fat (3.6% calories from fat)
1 g Protein
9 g Carbohydrate
2 g Dietary Fiber
0 mg Cholesterol
34 mg Sodium |
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Kosher
Chicken
--
Kosher Meat --
Soups --
Rosh HaShanah Recipes |
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