Chicken soup is a staple in a Jewish home, and a treat in any home. This one relies on roasted ingredients and long slow extraction of flavor. This is the first time this recipe has been shared outside of our family.
1 Stewing Chicken, cut up
4 Pounds Chicken Bones, or Wings, cut up
1 Onion, quartered
1 Bunch Parsley
3 Carrots, peeled and sliced
2 Parsnips, peeled and sliced
3 Kafir Lime Leaves
1 2" Piece of Ginger, peeled and sliced
Salt and Pepper, to taste
- Roast chicken, bones and vegetables at 450⁰F until brown.
- Put all ingredients in a deep strainer in a large pot and cover with cold water.
- Simmer overnight on very low heat - use a flame-tamer if necessary.
- Remove solids into a large bowl, collecting all the liquid that drains from them and returning that liquid to the pot.
- Discard solids.
- Skim off the scum with a good skimmer.
- To remove the fat, ladle top layer into a fat separator, and when the fat floats to the top, pour the soup back in the pot, leaving the fat behind.
- Add salt and pepper to taste.
Roasting the chicken first makes for a richer stock, and simmering slowly overnight gets all of the gelatin out of the bones. You want a rich flavorful stock that a spoon can stand up in when cold.
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