Grandma's Traditional Chicken Soup Recipe
Ingredients
| 1 chicken (3 pounds) or meaty chicken carcass | ||
| Onion | 1 Medium, halved | |
| 3 celery stalks, roughly chopped | ||
| 3 parsnips, roughly chopped | ||
| Stems from 1 bunch parsley | ||
| Whole black peppercorns | 1 Cup (16 tbs) | |
| Celery stalks | 5 , chopped | |
| 5 parsnips, peeled and chopped | ||
| 3 leeks, cleaned well and chopped | ||
| Parsley | 1 Bunch (100gm), chopped | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Place the chicken or chicken carcass into a large stockpot.
Fill with water to cover.
Add the remaining stock ingredients and cook over very low heat for 8 to 10 hours.
Strain the broth, discarding the vegetables but reserving the carcass.
Place the broth into a container and refrigerate.
When the broth is chilled, skim off the fat that has risen to the top.
Pick the meat off the chicken or carcass, being careful to remove any bones, skin, fat, and tendons.
(This is a tedious process, but well worth the effort.) Reserve the meat and discard the bones.
Reheat the defatted chicken broth in a stockpot.
Add the celery, parsnips, leeks, parsley, and chicken meat.
Cook until vegetables are tender, about 20 minutes over medium heat.
Season with salt and pepper.
Fill with water to cover.
Add the remaining stock ingredients and cook over very low heat for 8 to 10 hours.
Strain the broth, discarding the vegetables but reserving the carcass.
Place the broth into a container and refrigerate.
When the broth is chilled, skim off the fat that has risen to the top.
Pick the meat off the chicken or carcass, being careful to remove any bones, skin, fat, and tendons.
(This is a tedious process, but well worth the effort.) Reserve the meat and discard the bones.
Reheat the defatted chicken broth in a stockpot.
Add the celery, parsnips, leeks, parsley, and chicken meat.
Cook until vegetables are tender, about 20 minutes over medium heat.
Season with salt and pepper.
Chef
