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Sep 01

Chicken Soup

Using the Wayback Machine I found my old chicken soup recipe, which I post here for you to try.  The only change I would make now is to use a chicken carcass instead of giblets if possible as they are easier to clean.

It’s a bit late, but as promised here is my chicken soup recipe. I tend to use a Lewcopak chicken from a kosher butcher which has the giblets in a separate plastic bag along with the chicken itself. When I cook a roast chicken I also make the soup at the same time. If you like you can buy packs of giblets on their own and just make the soup.

Ingredients:

  • chicken giblets (neck, feet or ankles, wings, stomach)
  • 3 or 4 medium sized carrots
  • 1 large onion
  • 2 large sticks of celery including the leaf
  • bay leaf
  • sprig of thyme
  • small sprig of rosemary
  • seasoning

Method:

  1. Take your chicken giblets and scold them in a bowl of boiled water. If you see any manky bits on the giblets then give them a scrap with a sharp knife (make sure you wear rubber gloves but this is gross!)
  2. Put the cleaned giblets into a pressure cooker.
  3. Add the onion. You don’t need to chop it up just peel it and put it in whole.
  4. Peel the carrots and slice them and put them in the pressure cooker also. Do the same with the celery making sure to clean the celery well first.
  5. Add the rest of the ingredients. If you are using fresh herbs then make sure to clean them well. Also I tend to under season at first, only putting in a teaspoon of salt and a sprinkle of pepper. This allows people to add their own seasoning when eating the soup. I cannot stand being served soup only to find it is too salty and I just can’t eat it – how thoroughly bleugh! 
  6. Now add plenty of boiling water, enough to fill the pressure cooker about half way. Put on the lid securely. Bring the pressure cooker up to steam (this can take about 5 minutes or so), and then turn the light right down for 40 minutes.
  7. After 40 minutes allow the pressure cooker to depressurise on its own (otherwise you will get soup blurting out of the top pressure valve bit!)
  8. Remove the lid and then using a slotted spoon remove the herbs and giblets. Now at this point I just chuck them all out but I am told cats like to nibble the cooked giblets, so whether they are a cook’s treat or the cat’s is up to you.
  9. Mash the onion through a sieve along with half the carrots and keep them in the soup. At this point you can serve the soup or allow the soup to cool fully and then you can transfer it to a container to put in the fridge. I like to use those pour and store bags. The soup should keep for a couple of days.
  10. Serve the soup with locshen, rice, or just on its own. If you want to freeze it then remove all the vegetables first.
  11. Enjoy!

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