CHICKEN IN THE POT
Yield: 6 servings
1 Chicken (3 1/2 pounds), cut -dill, tied together
-in half 2 Cloves garlic, peeled and
1 lg Onion, roots trimmed but -crushed
-left unpeeled Salt
1 lg Carrot, scraped 1/4 lb Egg noodles
1 Stalk celery with leaves 1 tb Finely minced fresh parsley
1 Sprig parsley and 1 sprig
Pull off as much of the yellow fat as possible from the chicken. Place the
chicken halves in a 5- to 6-quart pot along with the gizzard, neck and
heart. (Reserve the liver for another purpose.) Cover with cold water.
Bring to a boil and allow to boil for 5 minutes, skimming off any scum and
foam from the surface.
Lower the heat to simmer and add the vegetables, herbs and garlic. Stir in
salt to taste, as much as one tablespoon. Simmer gently for 1 1/4 hours,
until the chicken is done. Do not let the liquid boil at any time or the
finished product will be cloudy.
When the chicken is done, remove it and the vegetables from the pot and set
it aside, covered, to keep warm. Strain the liquid through a fine strainer
or a clean linen napkin set in a strainer. Rinse out the pot and return
the liquid to the pot. The soup should be clear and golden, with very
little fat on the surface. Chilling overnight will allow you to remove all
the fat, if you wish. Dice the carrot, peel and halve the onion and halve
the celery. Discard the rest of the cooked vegetables and herbs.
Cook the noodles in a separate pot of boiling water until tender; set
aside, covered, to keep warm. Remove the skin from the chicken and cut the
chicken into serving pieces.
To serve, reheat the soup to a simmer and return the chicken to the pot.
Simmer for 5 minutes. Place a few pieces of chicken in each of four deep
bowls along with some of the noodles and diced vegetables. Ladle hou soup
over each serving. Sprinkle with minced parsley and serve.
Yield: Four servings.
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: