Text 4657, 213 rader
Skriven 2010-12-06 23:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: A.J. 812  01204
=======================
-=> Quoting Hap Newsom to Glen Jamieson <=-

 HN> he DID give her a stuffed plush octopus as a gift!.

Guy's got at least half a brain then. He sounds promising.

 -> I am sure the chicken soup prepared by Amanda would have served
 -> its purpose, even if made by Campbells.

 HN> Home made is much better and lower in 
 HN> sodium as well.

Hap, after a young lady accepts your plush toy and she makes you soup
when you're sick, it doesn't matter what kind of soup it is, it will
make you feel better.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbra's Best Chicken Soup! Pt 1
 Categories: Chicken, Soups, Offal, Jewish
      Yield: 1 Servings
 
      1 lg Stewing chicken/hen
      1 pk Chicken feet; (no such thing
           -as too many)
      2 sm Turnips (white with purple
           -top); peeled, root cut off
      2 md Parsnips; firm (slice in 1/2
           -if long), peeled, root cut
           -off
      6 md Onions with a lot of skin;
           -cut root off
      2 bn Fresh parsley
      2 bn Fresh dill
      6 md Carrots cut in half; peel &
           -cut ends
      6    Stalks celery
           Kosher salt
           Table salt
           Fresh ground pepper to taste
      2    Cubes Knorr® bullion
 
  Take your chicken and clean it! Get those red glops out of the
  indentations inside the chicken! Throw away the liver and keep any
  other parts that came with the chicken. Now you are going to need
  kosher salt. Table salt is *not* a substitution. Put the clean
  chicken in a pot of ice cold water [I even add ice cubes]. Use a
  pot large enough so the water will completely cover the chicken
  with room left over for more water.
  
  Pour [freehand] kosher salt into the pot. I really use a lot!! I
  imagine it could be close to a cup, but precision does not matter
  here as we are not going to use this water and will rinse the
  chicken. Give the water a few good swirls [by spinning the chicken
  around] to dissolve the salt. If you were lucky enough to find
  chicken feet [the supermarkets here carry them off and on. When
  they have them I buy a few packages and keep them frozen - a
  kosher butcher usually has them as well] rinse them and add them
  to the pot. Also add any extras that came with the chicken
  (gizzard, etc). Let this sit at least an hour.
  
  I believe this process is called koshering the chicken [I just do
  it cuz it makes my soup taste yummy]. Now that you finished
  watching your soap opera... come back to the kitchen and take the
  chicken out of the pot. Rinse it well and place on a large piece
  of foil on the counter. *Now look at that water. Yuk!!! See all
  the blood it drew out of the chicken and parts? Take kosher salt
  and pour a blanket of salt all over each piece [front and back].
  Let it sit a half hour at room temp or you can refrigerate it
  overnight in ziplocks.
  
  Rinse it well and place it into the pot you are going to use to
  make the soup. Continue to rinse everything well and add to the
  pot.
  
  Now we have our chicken and other parts sitting in an empty pot.
  Take about six medium to small onions [you want ones with a lot of
  skin] and cut off *just* the root. Throw them in the pot. Add two
  (2) Knorr® chicken bullion cubes. Fill the pot up with *cold*
  [very important] water. Again, I am not sure I remember [I can
  find out if you want to know], but I think if you add a chicken to
  hot/boiling water it will seal the juices/flavor into the chicken
  so while the chicken might taste okay... your soup tastes like
  water.
  
  Carefully [it should be pretty heavy] carry the pot to the stove.
  Now you can add table salt [I am not one to really cook with salt,
  but when it comes to chicken soup... I just freehand it!!!! I have
  the Calphallon professional size salt and pepper shakers so there
  must be 60+ holes at the top of the salt shaker and I turn it
  upside down and let it pour!]. I also add fresh ground pepper
  [according to your taste].
  
  Let the soup come to a rapid boil and turn the heat down slightly.
  Skim the foam off the top and discard. Allow the soup to cook at a
  rapid boil for 1 hour.
  
  Add two small turnips [peeled and root cut off], and one large or
  2 small/medium parsnips [peeled and root and tip cut off- if large
  cut in half]. Continue cooking for another hour. If the water
  level reduces then add more hot water from the tap.
  
  Time for the carrots and celery. If you are going for the clear
  broth: Peel about 6 carrots cut off tip and end and cut each in
  half. Throw [okay gently place] them into the soup. I guess you
  can use about six stalks of celery as well. Leaves and all. Wash
  it well, cut in half and add to soup [usually I never use the
  bottom piece of the celery for anything, but it is just great for
  the soup].
  

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barbra's Best Chicken Soup! Pt 2
 Categories: Chicken, Soups, Healthy
      Yield: 1 Servings
 
           See part 1
 
  If you want to eat the carrots and celery: Still add the carrots
  the same way as they will be easy to pick out of the soup and can
  be neatly sliced when cool. As for the celery, you *must* slice
  the stalks into about 3/4" pieces [remember celery shrinks when
  cooking].

  Lower the flame to medium and cook another hour.
  
  Come back. Now really clean the parsley under water *very* well. I
  know of nothing that is as dirty as parsley and dill. You can
  literally see all the dirt washing out. As for the dill: If you
  bought it with roots, cut just the dark [dirt] tip off and wash
  well. Add all to soup alternating between a handful of dill then a
  handful of parsley so it is all mixed up. Use a spoon and mix the
  soup and try to push a lot of the greens under the chicken.

  I 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: Barbra [of course]
  
MMMMM


Cheers

YK Jim


... I love that stuff so bad.

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