Gold Family Chicken Soup
GOLD FAMILY CHICKEN SOUP
Original recipe as received from Lorraine Gold
Ingredients
- 6 Lbs. chicken backs and necks
- 4 carrots
- 1 onion
- 1 large parsnip or medium turnip
- 2/3 bunch parsley
- 2/3 head celery
Directions
Clean the liver etc. from the chicken backs. Salt chicken loosely.
Peel carrots, onions, parsnip.
Wash parsley, cut stalk ends off, tie up with string
Wash celery, cut off ends.
Put everything in a big pot, add water to just cover. Raise to a boil, lower heat and simmer several hours.
Remove the veggies (you can eat whatever ones you like) and serve.
Ingredients
- 5-6 Lbs. chicken (it's hard to get backs and necks these days -- though Gelson's butcher's keeps bags of them frozen)
- maybe 1 turkey neck (available at kosher meat store)
- 2 onions
- 2/3 bunch parsley
- 2/3 head celery
- 1 turnip
- 1 can Swanson's chicken broth
Note: I use a turnip instead of the parsnip (parsnips now come in bunches of little tiny limp things instead of one big one).
Directions
Proceed as above, but with less salt. When done, remove all the solids and strain the soup. Put into refrigerator until the fat solidifies on top. Skim off the fat (render and save for making matzo balls).
Heat and serve, straight, with the chicken meat, or with noodles or vegetables or matzo balls.
If the soup is a little weak(+), reduce it by 25%. If in a hurry, add salt, garlic powder, onion powder, basil and/or another can of starter (Swanson's chicken broth).
Hint: soup with chicken meat and a touch of lemon juice tastes delicious.
(+) Bring to a boil, reduce heat and simmer. Taste every half-hour or so to determine when it's strong enough.
