INGREDIENTS

INSTRUCTIONS

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] <barbra@theoffice.net>
Posted to MasterCook Digest by Gr8seeksM8@aol.com on Feb 21, 1998

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