I love chicken soup; dislike the anemic chicken with which
I'm left. Israelis refer to it as "laundered chicken," which
about sums it up for me.
So, what do you do with your soup chicken, aside from salad?
My mother always spread some margarine, sprinkled paprika and
garlic powder on it, then crisped and browned it under the
broiler (never cared for it). I've taken to immediately
removing the chicken from the bone and shredding it to make
croquettes (using a lot of fried onion, lightly fried
garlic, matza meal and egg). After quick frying in oil (just
until browned and egg binding sets), these freeze well, too.
Sometimes, I make the following:
The following comes from Kosher Gourmet magazine of Sept-Oct
1990. It is a kosher adaptation of an American dish named
for Italian opera star Luisa Tetrazzini.
It's a bland dish, as written, both in appearance and flavors.
I prefer zipping it up a bit with sauteed chopped onions and
peppers and toss chopped parsley over it before serving.
1/2 to 3/4 pound mushrooms, sliced
3 Tbsp margarine
8 oz. pasta, cooked (I recommend a short-cut pasta such as
macaronni or fusili)
1/4 cup (1/2 stick) margarine
1/4 cup flour
2 cups chicken stock
1/2 cup dry white wine
1/4 cup powder non-dairy creamer (optional)
salt and white pepper to taste
2 cups shredded cooked chicken
3/4 cup soft bread crumbs
2 Tbsp margarine, melted
1. Preheat oven to 375 degrees. Grease a 2-qt casserole.
2. Melt 3 Tbsp margarine in a large skillet. Add mushrooms
and saute until soft. Stir into pasta.
3. Melt 1/4 cup margarine in a saucepan. Stir in flour and
cook until bubbly but not brown (3-5 minutes). Remove from
heat and stir in stock. Bring to a boil and cook, stirring,
until thickened (about 2 minutes). Stir in wine and cook for
2 minutes. Remove from heat and stir in creamer.
Season to taste.
4. Stir 1/2 sauce into pasta mixture. Pour into prepared
casserole. Stir chicken into remaining sauce. Pour chicken
and sauce mixture into the center of the pasta.
5. Combine bread crumbs with melted margarine. Sprinkle over
top. Bake until golden (about 45 minutes).
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