Sunday, May 24, 2009

Chicken Soup

3 bone-in chicken breasts
a bunch of stock- 2qts? If you don't have any, make some, just boil the odds and ends from the celery, carrots, and onion in water for a while, then remove.
1 big onion, peeled, uncut
4 sprigs celery
6 carrots, or to taste, sliced
parsley, to taste
ginger (optional), about 1tbsp fresh grated
noodles (Polish Kluski or whatever you like)

Get a large pot. I don't know how big yours is, but mine is 8 qts. Fill up to less than 2 inches from the top, with stock/water. Boil chicken, skim off the junk that floats to the top until most of it has stopped rising.
Keep simmering and add the onion and celery (to be removed later).
Simmer for 3 hours with lid on, but slightly ajar.
During the final 1/2 hour add carrots, parsley, ginger, salt and pepper to taste. Add noodles whenever so that they'll be done when they're done.
After 3 hours turn off heat, remove celery, onion and discard. Remove chicken and hopefully all the bones. When cool enough remove the chicken from the bones and put back into the broth.

Source: the Danseys

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