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I made Chicken Soup for Eastover. Good, traditional, rich stock chicken soup…. (remember to say it with the accent and the PHLEGM sound….)… The house smelled WONDERFUL… It reminded me so much of when my mom made chicken soup… which was a couple of times a year…. Rosh Hashana and Passover. Both times with Matzoh Balls. This year I did not make Matzoh balls. Next year I will…. As Eastover evolves more and more things are being determined…
I am very very PROUD of my chicken soup… IT not only LOOKED like mom’s it SMELLED like MOM’s and best and most important of all.. it TASTED like mom’s…. PERFECT I tell you..
So, nu? how do you make Momma’s Chicken Soup…
You go to the store and you buys a BIG roasting chicken. I think mine was nearly 8 pounds… that’s a BIG CHICKEN… and you cut it up. I got to use Mom’s poultry shears… very cool…
so then you put the cut up chicken and the chicken neck into the pot…. I did not use the liver heart or kidneys… just the neck… I covered this cut up chicken with THREE quarts of chicken stock… (the cheap stuff)…. then I started adding more things:
PARSLEY:
THEN DILL (this is the key in my opinion… use the WHOLE bunch of Dill… do NOT be stingy with the dill)
Then MORE green stuff… Celery… with leaves… about 4-6 stalks
Now we add Parsnips I think I did 4 of them….. NOT peeled… just tops and tips cut off and shoved down into the soup:
Then I added
a turnip (top and bottom cut off)
an entire bag of carrots cut into chunks
TWO large Onions
Some cracked black pepper
a bit of salt:
The soup then cooks over a medium (low rolling boil) heat for a MINIMUM of THREE HOURS… keep pressing the carrots and stuff down into the chicken… ADD water as needed…
Then you pour it into a bowl and cover it and and put it in the fridge… OVERNIGHT…
when you remove it the next day there is a THICK waxy yellow coating on the soup…. (did not get a picture of this)…
it’s chicken fat. SCHMALTZ… yummy… Norman took it home to cook with… OMG it’s GOOD…. and so bad for you…
after we removed 99% of the schmaltz, we dumped the gelatinous mass (that’s how you know it’s good stock) into the pot and heated it up… we added the Maztoh balls and carrots when it was warm.
We served it with the cooked carrots and Maztoh balls:
Everyone said that the soup was delicious…. I was very proud of myself. And it made me miss my mom…
