RFCJ RECIPE ARCHIVE
Posted by : Dennis Antony Chicken Soup #7, Baba's Old-Fashioned - meat
This is a recipe for Old Fashioned Chicken soup, just like Baba used to make. As a matter of fact it is my Baba's recipe. Baba's Old Fashioned Chicken Soup This recipe can be increased or decreased depending on how much you want to make. This recipe makes a 12-15 litre stock pot. 5 lbs. chicken necks and backs, skin on 4 large carrots, peeled and sliced lenthwise into 2-3 inch pieces. 4 ribs celery, sliced into 2-3 inch piesec. 1/2 bunch of parsley, rinsed, with stems left on 1 small bunch dill weed, rinsed 2 medium onions, peeled and sliced in half 30 whole black peppercorns small handful kosher salt cold water to cover Place dill and parsley, peppercorns and carrots and celery in bottom of pot. PLace chicken on top (can be frozen or thawed) Add salt and onions. Cover with cold water. Bring to a simmer and simmer slowly for 2-3 hours until broth is golden and carrots are tender. DO NOT BOIL! Adjust salt to taste. Let cool and skim off fat. Reheat and serve. You can remove the meat from the chicken bones and serve it in the soup or make a chicken salad or anything you want. TIP: if freezing some of the soup - pour into a clean 2 litre pop bottle using a funnel. Leave the top 2 inches empty and freeze. The fat will congeal at the top and when the soup is thawed it can be poured out of the bottle leaving the fat behind.
