Kosher Chicken soup and broth

CHICKEN SOUP, 1



Take one large chicken, cook with four quarts of water for two or three
hours. Skim carefully, when it begins to boil add parsley root, an
onion, some asparagus, cut into bits. Season with salt, strain and beat
up the yolk of an egg with one tablespoon of cold water, add to soup
just before serving. This soup should not be too thin. Rice, barley,
noodles or dumplings may be added. Make use of the chicken, either for
salad or stew.


CHICKEN SOUP, 2



Take the carcass of a cold, cooked chicken and break into small pieces.
Add one-half cup of chopped celery and one onion chopped fine. Cover
with cold water; simmer slowly for two hours. Strain, add salt and
pepper to taste.


CHICKEN BROTH



Cut the chicken into small pieces and place it in a deep earthen dish;
add one quart of water; cover it and set over a kettle of boiling water,
letting it steam until the meat of the chicken has become very tender.
Strain off the broth and let it stand over night. In the morning remove
the fat and return the liquid to the original earthen dish.

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