by pinback » Sun Jan 29, 2017 1:21 pm
Each of the last three Sundays I have made this, and had it for lunch for the bulk of the following weekdays. I've modified/honed it down over the weeks, and today's version is what I would consider perfection. Enough to remind you that the humble chicken soup is one of man's heartiest, most satisfying (and healthy and inexpensive) endeavors:
INGREDIENTS
=============
- Whole 5 pound chicken, giblets removed, extra fat trimmed
- 3 quarts water
- 2 large yellow onions
- 10 medium/large carrots
- 1 bunch celery
- 4-5 sprigs Italian parsley
- 2 tbsp salt, divided
- 1/2 tsp fresh ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 tsp dried dill
DIRECTIONS
=============
1. Place whole chicken (with neck, if available) in deep pot. Around chicken, nestle one quartered onion, four peeled carrots chopped in half, about 3-4 celery ribs roughly very roughly chopped, and the parsley. Sprinkle with 1.5 tbsp salt. Pour 3 quarts water over chicken, and bring pot to simmer. Simmer partially covered (just enough of a crack to let some of the steam escape and make the house smell awesome) for two hours, occasionally skimming off foamy scum, if you see it.
2. Remove pot from heat. Remove chicken from pot to a cookie sheet or cutting board (expect it to fall apart a little). Lightly cover with foil to prevent cats from getting on it, leave it there to cool for 30 minutes. Strain broth from pot into another pot or large bowl. Discard vegetables.
3. While the chicken cools, dice 6 peeled carrots, about 6 celery ribs, and the other onion. Once chicken cools, pick through it, separating the meat from the bones and skin, and pull meat apart into a separate bowl(*).
4. Wipe original pot clean. Over medium-high, heat olive oil, then add diced vegetables, season with remaining salt and pepper, and saute until veggies are soft, about 6-8 minutes. Add reserved broth, chicken meat, and dill. Bring to simmer and simmer, covered, 30 more minutes.
Now you are done.
(*) If you're like me, and you love all the little fatty, cartileginous bits around the chicken bones, this is your favorite part because in between separating the meat, you can also nibble on all those little nasty parts nobody else wants.
Each of the last three Sundays I have made this, and had it for lunch for the bulk of the following weekdays. I've modified/honed it down over the weeks, and today's version is what I would consider perfection. Enough to remind you that the humble chicken soup is one of man's heartiest, most satisfying (and healthy and inexpensive) endeavors:
INGREDIENTS
=============
- Whole 5 pound chicken, giblets removed, extra fat trimmed
- 3 quarts water
- 2 large yellow onions
- 10 medium/large carrots
- 1 bunch celery
- 4-5 sprigs Italian parsley
- 2 tbsp salt, divided
- 1/2 tsp fresh ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 tsp dried dill
DIRECTIONS
=============
1. Place whole chicken (with neck, if available) in deep pot. Around chicken, nestle one quartered onion, four peeled carrots chopped in half, about 3-4 celery ribs roughly very roughly chopped, and the parsley. Sprinkle with 1.5 tbsp salt. Pour 3 quarts water over chicken, and bring pot to simmer. Simmer partially covered (just enough of a crack to let some of the steam escape and make the house smell awesome) for two hours, occasionally skimming off foamy scum, if you see it.
2. Remove pot from heat. Remove chicken from pot to a cookie sheet or cutting board (expect it to fall apart a little). Lightly cover with foil to prevent cats from getting on it, leave it there to cool for 30 minutes. Strain broth from pot into another pot or large bowl. Discard vegetables.
3. While the chicken cools, dice 6 peeled carrots, about 6 celery ribs, and the other onion. Once chicken cools, pick through it, separating the meat from the bones and skin, and pull meat apart into a separate bowl(*).
4. Wipe original pot clean. Over medium-high, heat olive oil, then add diced vegetables, season with remaining salt and pepper, and saute until veggies are soft, about 6-8 minutes. Add reserved broth, chicken meat, and dill. Bring to simmer and simmer, covered, 30 more minutes.
Now you are done.
(*) If you're like me, and you love all the little fatty, cartileginous bits around the chicken bones, this is your favorite part because in between separating the meat, you can also nibble on all those little nasty parts nobody else wants.