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CHICKEN IN THE POT

Category:    Chicken
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.

 

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