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chicken chicken feet clove of garlic onion carrots stalks celery parsley bay leaf salt black peppercorns cold water
Viewed: 54 - Published at: 6 years agoIngredients
- 1 4- to 5-pound chicken, quartered
- 2 chicken feet or 4 chicken wings or 1 turkey wing
- 1 clove of garlic, bruised
- 1 medium onion, peeled
- 2 carrots, peeled and cut into 1-inch pieces
- 2 stalks celery cut into 1-inch pieces
- 1/2 bunch parsley, tied
- 1 bay leaf
- 1 1/2 teaspoons salt
- 1/2 teaspoon black peppercorns
- 4 quarts cold water
Method
- In a large pot, place four quarts cold water.
- Add the chicken, garlic, onion, carrots, celery, parsley, bay leaf, salt and peppercorns and slowly bring to a boil over medium heat.
- Reduce the heat and simmer for three hours, using a spoon to skim the soup as thoroughly as possible.
- Cool.
- (The soup can be strained at this point, to use in the recipes that follow.
- Mrs. Stacey proceeds with the next two steps)
- Strain the soup.
- Discard the onion, parsley, bay leaf and peppercorn, and save the other vegetables.
- Skin and debone the chicken and save the meat.
- Return the chicken meat, carrots, celery and garlic clove to the pot and bring back to a simmer, seasoning with additional salt or pepper to taste.
- Serve the soup in big bowls, over pastina, rice or very thin spaghettini.
- The soup's curative powers are released only when the vegetables are mashed together in the bowl.
- Use a fork for mashing.
- Use a big spoon for eating.
