1 chicken [5 lb]
1 tbsp salt
1 1/2 tsp white pepper
4 carrots
2 parsnips
1 parsley root
3 celery stalks with leaves
1 large onion, cut in eighths
4 fresh parsely sprigs
1 garlic clove
Directions
In large stockpot or Dutch oven, bring chicken and 12 cups water to
boil; skim off froth. Add salt and pepper; reduce heat and simmer
gently for 1 hour.
Meanwhile, peel carrots, parsnips and parsley root; cut into large
chunks along with celery. Add to pot along with onion, parsley sprigs
and garlic. simmer for 1 hour. Remove chicken; refrigerate for
another use. Strain liquid through cheesecloth-lined sieve, pressing
down on vegetables to extract as much liquid as possible. Let cool to
room temperature.
cover and refrigerate for at least 8 hours or until fat has congealed
on surface. Remove fat with slotted spoon. [Can be refrigerated for
up to 3 days or frozen for up to 3 months.]
Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked
rice, or matzo balls Reserve carrots and celery from stock; slice and
add to soup.
Source: Canadian Living magazine Nov 95 Recipe by Fran Sonshin.
Presented in article by Daphna Rabinovitch: "What a Bazaar!"
[-=PAM=-] PA_Meadows@msn.com
Servings: 10 cups
Best Bazaar Chicken Soup Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Dutch Oven; Poultry; Soup
The History of Recipes
It is quite feasible to track the history of written cooking instructions back into antiquity, in truth as far back into history as the Egyptians, and potentially, even further back. Interesting though that is, generally, these early cookbooks were just primitive hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a collection of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As we move into Roman times around 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius describes how the Roman chefs used many aromatic flavors, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Moving on, there are a couple of interesting cookery books from the fourteenth century - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that appears on menues today, but rather recipes for the types of food cooked for the upper classes. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy land, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas created a surge in recipe manuscripts, some of which are now in private libraries. By the advent of the 1900s, cooking books were increasing in popularity due to better eduction, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Best Bazaar Chicken Soup recipe.
