"CHICKEN SOUP" Source: The New York Times Passover Cookbook : More Than 200 Holiday Recipes from Top Chefs and Writers
Makes 5 to 6 quarts ---
All Jewish holidays and many Shabbat dinners start with chicken soup. This rich and delicious version uses stewing hens, if you can find them. Younger chickens will also give you a good soup.
Two 6- to 8- pound stewing hens, including
neck and giblets but not the liver
5 to 6 quarts water
4 large onions, halved
6 carrots, scraped and cut into large chunks
15 parsley sprigs
10 peppercorns, crushed
Kneidlach (page 26)
Mandlen (page 27)
| RECIPE METHOD
1. Remove the fat from the cavities of the hens and set aside for rendering (see page 21).
2. Place one hen in a stockpot with the water and half of the vegetables. The ingredients should barely be covered with water.
3. Bring to a boil and immediately lower the heat. Skim the foam that rises to the surface and adjust the heat so that only a bubble or two appears on the surface of the liquid. Add the parsley sprigs and peppercorns, partially cover the pot, and simmer for about 2 hours, skimming occasionally. The hen should be tender but not falling apart.
4. Remove the hen to a large platter, and when it is cool enough to handle remove the meat from the bones. Alternatively, let the hen cool in the liquid and then reserve the meat (for the Mina de Pesah on page 48 or a chicken salad) and put the bones and skin back in the simmering soup. Or, let the hen cool in the broth and then proceed. Cook for another hour or so. Strain the soup into a large bowl and discard everything in the strainer. Cool the soup and refrigerate overnight. Remove the fat that has hardened on the surface.
5. For a really superb soup, start again with the just-made defatted chicken stock, the remaining vegetables, the second hen, and more water if necessary to cover the ingredients.
6. Serve with chopped dill, parsley, and kneidlach or mandlen.
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