Chicken soup is a staple in a Jewish home, and a treat in any home. This one relies on roasted ingredients and long slow extraction of flavor. This is the first time this recipe has been shared outside of our family.
Servings: 12
1 Stewing Chicken, cut up
4 Pounds Chicken Bones, or Wings, cut up
1 Onion, quartered
1 Bunch Parsley
3 Carrots, peeled and sliced
2 Parsnips, peeled and sliced
3 Kafir Lime Leaves
1 2" Piece of Ginger, peeled and sliced
Salt and Pepper, to taste
- Roast chicken, bones and vegetables at 450⁰F until brown.
- Put all ingredients in a deep strainer in a large pot and cover with cold water.
- Simmer overnight on very low heat - use a flame-tamer if necessary.
- Remove solids into a large bowl, collecting all the liquid that drains from them and returning that liquid to the pot.
- Discard solids.
- Skim off the scum with a good skimmer.
- To remove the fat, ladle top layer into a fat separator, and when the fat floats to the top, pour the soup back in the pot, leaving the fat behind.
- Add salt and pepper to taste.
Per Serving: 231 Calories; 15g Fat (58.4% calories from fat); 14g Protein; 10g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat.
Notes:
Roasting the chicken first makes for a richer stock, and simmering slowly overnight gets all of the gelatin out of the bones. You want a rich flavorful stock that a spoon can stand up in when cold.
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