Once we got home from Spain, it was already holiday time and my parents and sister were coming to New York for Rosh Hashanah for the first time. Although I was busy getting back into the grind, I was determined to make my first chicken soup for Erev Rosh Hashanah. I e-mailed my mother to get the recipe and called home a few times to clarify the procedure. The recipe started with my bubby and was passed on and tweaked by my mother. My family thought mine tasted just as good!
Set aside a couple of hours on a Sunday, while you're doing something else. It takes 3 hours to make the soup. The soup is great to freeze and have on hand for days when you're feeling under the weather.
Bubby and Mom’s Chicken Soup
Serves 10
2 Parsley Root/ Parsnips (with green leaf)
1 bunch Fresh Dill
1 bunch Celery (just tops)
2 Leeks or 1 Whole Onion
3 cloves Garlic
8 Carrots
1 Bay leaf
Chicken
5 Legs
5 Backs (same as thighs)
4 Large Breasts
1/8 cup at a time Croyden House (the powder version of chicken stock)
1. Clean Chicken with hot water and put in a large pot. Cover chicken with water
and bring to a boil. Keep it covered. As grey stuff comes to top, skim the top of the soup
with slotted spoon (10-15 minutes).
2. Place Dill in Cheesecloth & tie up (I didn't use a cheese cloth or tie it up). Add Seasoning. Keep on simmer for 45 minutes to hour.
3. Add vegetables, bring to a boil again and then lower and simmer another
hour. Adjust seasoning. Skim the top of the soup. Put ½ dill in for the second time (15
minutes before the end), raise to medium, bring to a boil and simmer for another 15
minutes.
4. Cool for 1 1/2 hours without cover on another burner and strain. Remove fat after
frozen.
2 Parsley Root/ Parsnips (with green leaf)
1 bunch Fresh Dill
1 bunch Celery (just tops)
2 Leeks or 1 Whole Onion
3 cloves Garlic
8 Carrots
1 Bay leaf
Chicken
5 Legs
5 Backs (same as thighs)
4 Large Breasts
1/8 cup at a time Croyden House (the powder version of chicken stock)
1. Clean Chicken with hot water and put in a large pot. Cover chicken with water
and bring to a boil. Keep it covered. As grey stuff comes to top, skim the top of the soup
with slotted spoon (10-15 minutes).
2. Place Dill in Cheesecloth & tie up (I didn't use a cheese cloth or tie it up). Add Seasoning. Keep on simmer for 45 minutes to hour.
3. Add vegetables, bring to a boil again and then lower and simmer another
hour. Adjust seasoning. Skim the top of the soup. Put ½ dill in for the second time (15
minutes before the end), raise to medium, bring to a boil and simmer for another 15
minutes.
4. Cool for 1 1/2 hours without cover on another burner and strain. Remove fat after
frozen.
Matzo Balls (Streit’s)
Makes 12
4 eggs beaten
4 eggs beaten
1/3 cup canola oil
1/2 cup water
salt, pepper
1 cup matzah meal
Boil 1/2 hr in boiling water.
Beat eggs and add water, canola oil, salt and pepper. Mix well, add matzo meal, stir thoroughly. Refrigerate overnight. Form into balls (10-11 per recipe) and drop them into boiling, bubbling salt water. If the balls stick to your fingers, wash and dry your hands. Cover and keep on medium, watch pot and lower to medium low (30 minutes total). Freeze on baking sheet with parchment uncovered. Place in freezer bags.
Beat eggs and add water, canola oil, salt and pepper. Mix well, add matzo meal, stir thoroughly. Refrigerate overnight. Form into balls (10-11 per recipe) and drop them into boiling, bubbling salt water. If the balls stick to your fingers, wash and dry your hands. Cover and keep on medium, watch pot and lower to medium low (30 minutes total). Freeze on baking sheet with parchment uncovered. Place in freezer bags.
Enjoy!
No comments:
Post a Comment