On Mar 24, 10:54 pm, (Victor Sack) wrote:
> Judith in France > wrote:
>
> > Would someone be kind enough to give me a chicken soup recipe, an old
> > one I think, it's a broth type of soup, almost clear but not consomme
> > and often give to people who are unwell? Many thanks.
>
> Here is a recipe I have used all my life. The chicken should ideally be
> a rooster, the older the better, or an old stewing hen. They will add
> more flavour but should be cooked long enough to extract all of it.
> This soup can be made in a pressure cooker (once the scum is skimmed) in
> about 45 minutes.
>
> Victor
>
> Chicken Soup
>
> 3 l (3 quarts) water
> 1 whole chicken, thoroughly rinsed
> 2 stalks celery, cut into 8-cm (3-inch) pieces
> 1 large whole onion, unpeeled
> 2 carrots, peeled and halved
> 1 medium parsnip, peeled and halved
> 1 celery root, peeled and halved
> 1 parsley root, peeled and halved
> 1 clove
> a bit of allspice
> 2 tablespoons salt
> a few black peppercorns
> 2 bay leaves
> 1 bunch of dill, cleaned and tied with a string
> 1 bunch of celery, cleaned and tied with a string
>
> 1. Pour the water into a large stockpot, and add the chicken. Bring to
> a boil and reduce the heat to bare simmer. As the scum appears, skim it
> all carefully, even wiping the stockpot sides with a paper towel, if
> transparency is desired.
>
> 2. Add all the other ingredients except dill and parsley and let simmer
> lightly for 3 hours. In the last couple of minutes, add dill and
> parsley. Strain the soup. If desired, rub the cooked roots through a
> sieve and add to the soup.

Thank you I have saved this.

Judith