Kosher Revolution's Be-All, End-All Chicken Soup

Posted by Caroline Russock, Post a Comment

December 21, 2011 at 1:30 PM

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Tags: Arthur Boehm, chicken soups, Cook the Book, Geila Hocherman, Hanukkah, Kosher Revolution

[Photograph: Antonis Achilleous]

What makes Kosher Revolution's chicken soup the Be-All, End-All of all chicken soup recipes? It might have something to do with the nine pounds of meat that goes into the slow simmered stock. Not content with using a plain old stewing chicken, this recipe calls for an additional 3 pounds of chicken pieces plus a pound of flanken i.e. cross cut short ribs.

Along with this intriguing and really quite revolutionary combo of beef and poultry, into the pot go the usual chicken soup suspects: onion, carrot, celery, parsley, bay leaves, and of course, plenty of dill. It's the dill that gives the chicken soup its uniquely Eastern European flavor.

After simmering, skimming, and straining your left with a golden broth that's over the top chickeny with a touch of beefy flavor that adds a wonderfully fatty depth. While we'd be more than happy to sip steaming cups of this broth on its own, what we're really looking forward to is loading it up with fluffy matzoh balls.

Adapted from Kosher Revolution by Geila Hocherman and Arthur Boehm. Copyright © 2011. Published by Kyle Books. Available wherever books are sold. All Rights Reserved

Ingredients

yield: 12, active time 1 hour, total time 3 hours

• 4 medium parsnips, peeled and cut into 1/2-inch dice
• 4 medium celery stalks, cut into thirds
• 3 leeks, white parts only, well cleaned
• 1 medium onion, unpeeled, quartered
• 2 bouquets garnis (2 crushed garlic cloves, 1 bay leaf, 1/2 bunch dill, 1/2 bunch flat-leaf parsley, and 4 peppercorns divided among two squares of cheesecloth, knotted to enclose)
• Two 1/2-pound pieces flanken
• One 4- to 5-pound stewing chicken, cut into eight parts, rinsed, any excess fat removed
• 3 pounds chicken legs, wings, bones and backs, any combination, rinsed, any excess fat removed

Procedures

1. 1
   In a large stockpot, combine the parsnips, celery, leeks, onion and
   bouquets garnis. Place the flanken on top and top with all the chicken.
   Add cold water to cover by 1 inch. Bring to a boil slowly over medium
   heat, 45 to 60 minutes. Reduce the heat and simmer for 1 hour, skimming to remove any surface solids every 10 minutes. Simmer another hour, skimming every 20 minutes, and transfer the breast to a medium bowl. Simmer, skimming as needed, for 11/41/4 hours more. With tongs or a slotted spatula, carefully remove the remaining chicken and the flanken and transfer to the bowl. (Reserve the chicken, skinned and boned, for chicken salad, or return to the soup.)
2. 2
   Meanwhile, fill the sink with cold water and add ice. Place a large
   clean pot in the sink. Line a colander or strainer that fits over the pot
   with a double layer of cheesecloth. Carefully ladle the soup through the
   cheesecloth, trying not to disturb the ingredients at the bottom of the
   cooking pot. When only a little soup remains, carefully tilt the pot to
   pour it off. (Discard the pot ingredients.)
3. 3
   Allow the soup to cool to room temperature and transfer to the
   refrigerator to chill. Remove any solidified fat from the soup and serve,
   or freeze in a tightly sealed plastic container.

   
   

• Ingredients
• categorized
• original

• Produce
• Celery stalks, medium (4)
• Leeks (3)
• Onion, medium (1)
• Parsnips, medium (4)

• Meat
• 4- to 5-pound stewing chicken (1)
• Chicken legs (3 pounds)

• Other
• 2 bouquets garnis (2 crushed garlic cloves, 1 bay leaf, 1/2 bunch dill, 1/2 bunch flat-leaf parsley, and 4 peppercorns divided among two squares of cheesecloth, knotted to enclose)
• Two 1/2-pound pieces flanken

Via: PunchFork