Ozgirl > wrote:
: I want to do a chicken one next, anyone got a favourite chicken soup
: recipe?

: Every time I have made it I have mostly followed my grandmother's
: recipe. The chicken would be an old "boiler" cooked slowly of course.
: Home made stock. Soup always had corn in it She used to scrape the
: corn off the cobs though, I use canned, lol. Potatoes, carrots, onions
: and fresh peas. I always nixed the potatoes. Garlic wasn't anything my
: nan ever used. I don't know anyone back in the day who did use it now I
: come to think of it.

Your ham hock soup reminds me of my turkey carcase soup. It also cleans
out the fridge:-) Now for chicken soup.

This is a traditional jewish chicken soup. Using htat old boiler chicken
is great. I wish we could still get them here, these days, also chicken
feet, which are only rarely found.

Chicken Soup:

1 fowl4-5 lbs or regular chicken about the same amount.
If you can find and don't have a fowl-veal bones or a trukey wing
3-5 very large carrots, scrubbed but not peeled, sliced in thin roounds
Celery-stalks and leaves-lots chunked
2-3 onions, peeled and chunked
whole peppercorns(can be put into a metal tea ball for ease of removal
Salt to taste-some to start and later add as needed
Water to cell cover chicken/
Dill weed

In large pot with cover, start just the chicken and some salt and
peppercorns in COLD water to cover- this will help extract more flavor
from the bird. Bring to a boil and then let simmer, covered, for an hour
or so. Then add the onions, carrots and celery cook about an hoour more.
Taste for seasonings. Remove chicken an put into a bowl-cool unti
handleable with yoru fingers. remove vegetables and let drain in a
strainer or colender. put back soup that drains into the pot and pick out
carrot slices fromthe vegetable s ad replace into soup. (some peole
prepare freshly cooked carrot slices for this purpose. I am a bigger
cheapskate:-). Sim soupof excess fat if desired. adjust seasoning and
bring to a boil. Wash dillweed and with a scissors, snip quite a bit into
the boiling soup and then turn it off. That's it. It is a relatively
clear sup with floaating carrots . If you liike yu can serve some of the
deskinned and boned chicken meat in it or sve it for some other use like
chicken salad.

Some people put parsnips and parsley root in the soup, but that is nothow
my mother and grandmothers made it.

Wendy