Soup Cookbook

Directions

• again add salt at this point.
• [I swear.
• .
• I rarely ever cook with salt, but it is a must here].
• On your first try don’t get too heavy handed [even though there are tricks to fixing it if it is too salty].
• Cover the pot [completely] and simmer for 45 minutes.
• Turn off stove.
• Remove cover and allow to cool.
• Now if you want just a clear broth: Dump the contents of the pot through a strainer into another pot.
• I then press down on the chicken, greens and onions in the strainer to release some very tasty juices that are hiding.
• I then throw all the things in the strainer out.
• If you want chicken soup: Using a slotted spoon [don't use your hand as the oil in the pot is hotter than you can imagine - speaking of which be VERY careful when dumping the soup into the strainer.
• I have burned my hand on many an occasion!] and remove the carrots to a separate place.
• Take out the chicken as well.
• When you start to strain the soup you are going to have to pick out the pieces of celery.
• Cut the chicken into chunks, slice the carrots and add the celery.
• I keep this is a separate container from the soup in the fridge [people like to eat the onions and the greens as well.
• ] Now you need to find containers to put the soup into.
• You want to use containers that do not have a very large mouth.
• The reason for this is that the fat will congeal and you need to remove it.
• If the opening is not too big then the fat will congeal in a thick piece and is easier to remove then if it is a very wide mouth container [do not use a container too small to be able to remove the fat].
• After pouring the broth into containers refrigerate.
• You will need to let the soup at least overnight [maybe longer] until all the fat has risen to the top and has formed a hard solid piece.
• Remove the fat and discard [or you can save it for some very yummy but unhealthy recipes I have - also if you plan to make balls the chicken soup fat is a must!].
• What *I* do at this point is pour the soup through a funnel into empty plastic Evian® water bottles.
• Fill one inch from top and freeze.
• It seems to last forever and is just as good when defrosted [you can also nuke the frozen soup for ten minutes which will give you enough liquid for a couple of servings].
• And that my dear friend is how to make the BEST chicken soup.
• Now you need to decide what to do with it.
• Soup noodles satisfy me just fine [if you make extra - again keep this in a separate container from the soup].
• You can make balls and other endless possibilities.
• NOTES : *SECRET NOTE: I always believed the most flavor in the soup came from the fat/skin on the chicken.
• Over the years I have learned that not to be the case! So, now what you do is strain the soup.
• Keep all chicken, bones, and feet.
• Return them to the pot and start a second batch of soup adding to the leftovers from the first batch.
• It is so good I promise everyone you serve it to will swear it is the best they ever had!!! Recipe by: BY: Barbra [of course]
• net> Posted to MasterCook Digest by Gr8seeksM8@aol.com on Feb 21, 1998