Eva Cohn Schulman's Chicken Soup
The kind of chicken soup that cures everything.
Serves: Many
Difficulty Medium - some experience needed
Prep Time: an hour
Cooking Time: Many hours
Ingredients: See below. Take notes.
This is only for cooks who can handle not needing a recipe. Giving exact measurements would mess the entire thing up.
Method
Until I was 14 years old, I would eat my Bubbie's chicken soup at least once a week. After the first taste everyone would say, "Good soup, Bub"& On December 24 I find myself nostalgic for my grandparents. Every winter vacation we would make the 23-hour trip to Hollywood, Florida. The journey would begin with a trip to the Donut Shop. We would eat our other meals at the Waffle House or other southern eateries. Once we arrived in Florida, we ate at only two different restaurants for the entire two weeks. When I was little, I thought Southern Florida only had two restaurants, both with pickles on the table. Below is my Bubbie's chicken soup recipe in an im chat between my dad and me. You may notice there are no exact quantities, there is no need to measure or quantify the ingredients. You just need to make it with a lot of love.
sharna: dad do you have bubbie's chicken soup recipe on you?
Abe says: no, I can approximate it.
Abe says: who wants it?
sharna: gabi is very sick and i wanted to make it for her
Abe says: Take a large pot and fill the bottom with chicken pieces or halves, skin and all.
Abe says: Cover the chicken with water, but just cover not too much water
sharna: ok
Abe says: bring to a boil and skim until no more scum accumulates on the top.
sharna: before you add the veggies?
Abe says: yes
Abe says: after removing the scum turn the temperature down to medium - low and add vegtables, 2 boulion cubes, and seasoning salt. Vegtables should include one onion, parsnips, carrots, celery and dill.
sharna: ok
sharna: now, didn't bubbie use beef
Abe says: do not add any water. the boulion can be beef or you can add some beef to the chicken before the veggies.
sharna says: ok
sharna: what kind of beef?
Abe says: chuck
Abe says: you have to skim it also so put in with chicken
sharna says: ok
Abe says: good luck
sharna: gracias
Abe says: let me know how you make out
sharna: ok
sharna: i will
Abe says: be sure to use a low flame and cover the pot
sharna: ok
Abe says: after it starts to cook you can crack the lid.
Abe says: do you know what to do after its done?
sharna: no
Abe says: take out the veggies (I forgot parsley), save the carrots, celery, and parsnips in a bowl
Abe says: drain all the liquid into another bowl and put in refrigerator.
sharna : ok
Abe says: Wash off the chicken and beef, removing the skin from the chicken and put into a large pot or even the same pot if you rinse it out
sharna: why do you seperate it?
Abe says: about a half hour later remove the liquid from the fridge and skim off the fat. that's why you separate it.
sharna : that's a lot of work
Abe says: If you don't care about the fat just remove the skin and add back the carrots, celery and parsnips
sharna: ok
Abe says: if you want to make matza balls just follow the instructions and make in the soup
sharna says: ok
Abe says: good luck, you'll love it and Bubbie will be proud.
1 comment:
If you want a really flavorful soup start with a KOSHER chicken (hasn't lost all its flavor being defeathered in boiling water)and nix the bouillon. Add the neck and the poupek (no liver, it is bitter). When it is done, puree the vegetables back into the broth (great orange color and nice thick soup) - I use 2# of carrots, a half stalk of celery, several onions to a whole kosher chicken. Add back the deboned chicken. Learned it from MY Bubbie. Happy Chanukah. Fondly, Tela
Post a Comment