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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER SOUP RECIPES |
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CHICKEN
SOUP (KOSHER FOR PESACH)
| INGREDIENTS: |
- 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
- Dill
- Parsley
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| INSTRUCTIONS: |
- Remove the fat from the cavities of the
hens and set aside for rendering
- Place one hen in a stockpot with the water
and half of the vegetables. The ingredients should barely be covered
with water.
- 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.
- Remove the hen to a large platter, and
when it is cool enough to handle remove the meat from the bones. 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.
- 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.
- Serve with chopped dill, parsley, and
kneidlach or mandlen.
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| Source:
The Passover Table by Susan R. Friedland |
!בתיאבון |
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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE! כושר דילייט - מגזין
החדשות והמידע מהעולם היהודי ומישראל, כולל מסעדות כשרות, בתי כנסת ועוד ועוד
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