I'm sipping chicken broth from a mug as I write this. My allergies have gotten the best of me and I'm trying to get my mojo back (whatever that is!). Hearing in my head my high school English teacher admonishing me to quit being lazy, I look up 'mojo'. Not in my 1991 edition of Merriam-Webster. 1991, I definitely need a new dictionary. Waking up to NPR the other day, I hear the news. The Oxford Dictionary has accepted "muffin top" into the lexicon (extra blob of flesh above a too-tight waistband). Ha! What's the world coming to?
Where was I? Ah, chicken soup. I make a rich chicken broth when I make REAL chicken soup. Unfortunately, having had the pareve bakery and cafe, and making "MOCK" chicken soup at Hillel due to the high vegetarian population, not many people have had my REAL chicken soup. In fact, last year during the Hillel Passover lunch, someone runs up to tell me her secret to making rich chicken soup. Sighing, I lament that I would actually love to put CHICKEN into the soup. Now I keep a couple of necklaces in my Passover gear. Gold mardi gras beads with rubber chicken medallions attached. Silly I know, but it makes my crew laugh when we are all crying on the inside; serving chicken soup without chicken! Come sick, leave sick ~ it ain't curin' anyone of anything!
I have a small group of single friends I occasionally feed on Shabbat. They get my real chicken soup. I enjoy Harvey's pure enjoyment while he eats it. It is quite a ritual; inhale, sigh, slurp, savor, swallow, repeat. I feel vindicated, redeemed.
Make broth in a huge pot and freeze the stock for later use. Definitely save chicken scraps in the freezer if you don't want to make soup at that moment. The more the better. Chicken soup is great to have on hand and makes a sentimental and appreciated gift for a friend who is under the weather. I feel better already. Looking at the bottom of my mug, I think I'll have another cup. Cures the common cold, fights allergy attacks and helps get your mojo back!
My recipe calls for 9 pounds of chicken scraps and a huge pot. I cut the quantities down for home use. Just remember, you really can't mess this up. Throw in a little more or a little less of this or that and it'll still be great. Be sure to cook the soup for at least 2 1/2 hours to get the rich flavor.
See "Matzoh Ball" Recipe for matzo balls. "Passover Noodles" recipe to follow.
|Number of servings:||depends on the size of your pot|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 9# chicken scraps (backs, necks, wings, etc.)
- 16 bay leaves
- 1 cup garlic cloves
- 1/4 cup black peppercorns
- 2 pounds peeled carrots
- 1/2 pound fresh parsley
- 6 pounds trimmed onions
- 2 pounds peeled parsnips
- 4 pounds trimmed celery
- 1/3 cup sea salt
- 1 cup chicken soup mix (optional - increase salt to 1/2 cup if omitted)
- 2 pounds chicken scraps (or packaged wings)
- 4 bay leaves
- 1 head garlic, peeled
- 1 tablespoon black peppercorns
- 1/2 pound peeled carrots (about 2 cups chunked)
- 1 bunch parsley, washed
- 3 large onions
- 1/2 pound peeled parsnips (about 2 cups chunked)
- 1 pound celery (about 4 cups chunked)
- 1 1/2 tablespoons sea salt or regular salt
- 1/4 cup chicken soup mix (optional - increase salt to 1/3 cup if omitted)
Rinse the chicken scraps and place in a very large pot, at least an 11 Quart Stockpot.
Wash celery stalks and chunk. Add to stockpot.
Peel the parsnips, trim ends and cut into chunks. Rinse and add to stockpot.
Peel carrots. Trim the ends, chunk and rinse. Add to stockpot.
Peel the onions. Cut into quarters and add to stockpot.
Peel garlic cloves and add to stock pot.
Add everything to the pot and fill with water to 1" within the top. Bring to a boil. Stir. Turn down the heat and simmer the soup, covered, for 2 1/2 hours. You can stir the soup stock once or twice but don't really disturb everything too much. It isn't necessary and it'll just cloud your stock with veggie bits, etc.
When soup is done, remove from heat. Let cool 15 minutes.
Discard cooked vegetables and chicken scraps.
I use cheesecloth in the strainer for a final strain. Immediately compost the soup scraps or take the garbage out. Otherwise, it'll be heavy in the bag and smell up the kitchen.
The finished stock is golden and flavorful. If you like vegetables in your soup, heat the amount of stock you need for your meal and add freshly cut vegetables. Don't use the vegetables that were used to make the stock. They are overcooked and all nutrients have been removed with the flavor.
Freeze what you don't need for later.
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