Return to homepage

Bookmark This Site
 
Search our site
EDDY ROBEY'S RECIPES
 
Page DownBottom

FacebookRedditDeliciousDigg
Share this page
 
Chicken Soup
 
9/1/2002
 
Issue:
3.09

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu


Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me


Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

The first course when we celebrate a holiday. Healing when we are sick, Comfort when our spirits are weary.
Chicken Soup is one of the most emotionally evocative foods that exist in our culture.
When you make it, you are creating love and memories. There are almost as many recipes as there are cooks, each one of them a family treasure. It is with a spirit of humility that I offer my own. It is an unusual recipe, born of my French traditions, and I doubt that you will have seen anything like it before. However, everyone with whom I have shared this has been enchanted. I strongly encourage you to prepare it as written, because any alterations will have a large effect on the results.
Two notes:
(1) The cheesecloth I ask you to use is readily available at the supermarket. It is a White Cotton gauzelike material.
(2) Your soup will be as good as the Wine you use. Do not try to make good Soup from bad Wine.
Ingredients
1 large frying Chicken, about 5 pounds
2 bottles Dry White Wine
2 quarts Water
6 ribs Celery, cut in 2 inch lengths
3 Onions, quartered
4 large Carrots, cut in 1 inch pieces
1 bunch Parsley
4 Bay Leaves
8 sprigs fresh Thyme
6 sprigs fresh Sage
Salt and Pepper to taste
Additional Celery, Carrots, and Onions: if you will not be serving this as a clear Stock.
Method
Place the Chicken in a large roasting pan and put it in the oven at 350 degrees.
After 20 minutes pour the Wine over it.
Roast for about 2 hours, basting every 20 minutes.
Remove from the oven.
Lift the Chicken onto a platter and set aside.
Pour the liquid from the roasting pan into a large Soup pot.
Add the Water.
Do not get nervous about all this liquor; by the time the soup is finished, the alcohol will be cooked away. When I make this, I use all Wine and no Water. I have adjusted the quantity for nervous readers, but do not lessen it.
For the next step, you are going to tie some ingredients in a double layer of cheesecloth, and put the bundles into the soup pot.
One bundle will hold the Onions, Celery, Parsley, Carrots, Bay Leaves, Thyme, and Sage.
For the other bundle, remove the meat and skin from the roasted Chicken, and place the bones in the cheesecloth.
Put the leftover Roast Chicken in the refrigerator until needed.
Heat the oven to 325 degrees.
Cover the pot, and place it in the oven.
If the thought of making Soup in the oven drives you crazy, then you may simmer it on top of the stove, though that is not the best method. This needs to simmer for 2 ½ hours. Simmer means keeping the temperature just below a boil.
At the end of that time, remove and discard the 2 bundles.
Line a strainer with 2 layers of cheesecloth, and pour the Soup through it into another container.
Wash the Soup pot.
At this point, you will make a decision about what to do with your Soup.
If you want it to contain Vegetables and Chicken, add cut pieces of Celery, Carrot, Onion, and the roasted Chicken: then simmer for another 30 minutes until done.
If you want to use it for Noodles, Kreplach, or Matzoh Balls, make those and add them. Whatever you do with the finished product, enjoy being part of a long line of people making happiness and comfort.
Special Note: See my Kreplach recipe. The dough from it can also be rolled thin and cut for Luckshen (Noodles).

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

Back to the recipe list.

 

Important dates

Michael answers almost all of them.

Consult him about religious and spiritual issues

News article of interest to our community.

Oy!

Tshatshkes, shmates and other shlok for the discriminating shopper.

Interesting tidbits of jewishness

Tzedakeh

Have the Gantseh Megillah dropped directly into your e-mail box

Environmentally friendly Megillah bag

Audio and video Yiddishkayt

Buy him a Megillah shirt

See everything we have to offer

Shop Amazon.com

 
       
   
Advertisement

Page UpTop Small Monitor Subscribe Tzedakeh Links

Subscribe (free) to the Gantseh Megillah. The Gantseh Megillah and GantsehMegillah.com are designed and hosted by HannaVisioN About this site Send a financial contribution to this site Contact us See our glossary of Yiddish words and expressions Log In Join
Personal insights from two yiddishe meydls Life stories from the heart News and information with a lighter touch Politics and policy with a Yiddishe taam