Jewish chicken soup
Rich homemade stock made from a stewing hen is the traditional cure for
whatever ails you. Of course, the grandmother is the secret ingredient,
which Iím afraid no cookbook can provide. LOL
1 - 4 or 5 lb cut up stewing hen or chicken
2 large onions, quartered
2 large celery ribs with leaves, quartered
2 large carrots, quartered
1 parsnip, quartered
1/2 cup parsley sprigs
1 bay leaf
1 1/2 tsp salt
3/4 tsp whole black peppercorns
In a large stockpot, place all ingredients and enough water to cover by
1", about 4 quarts. Bring to a boil, reduce heat to medium low, and
simmer, partially covered, 1 1/2 hours. Add additional water if needed
to keep chicken and vegetables covered.
Strain soup, reserving chicken but discarding vegetables and herbs. When
chicken is cool enough to
handle, pull meat off bones in chunks. Refrigerate broth for at least 1
hour, then spoon off congealed fat.
Reheat broth. Add chicken meat and simmer 2 minutes, or until heated
through. You can now add vegetables of choice if desired and bring to a
boil. (Matzo balls or noodles can be added on reheat).
Remove from heat and ladle into prepared jars leaving a 1" headspace.
Process pints for 60 minutes if no more than 50% solids, 75 minutes if
solids take up more than 50% of jars, quarts for 75 or 90 minutes at 10
lb pressure. Adjust pressure according to your altitude an / or style of
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