marcum@fortune.UUCP (Alan M. Marcum) (01/16/84)
I'll add my few cents worth to Chicken Soup recipes. Like Ariel's, it's a bit imprecise.... Get a whole chicken. Cut it up. Throw it in a pot with water, including the neck, excluding the heart, gizzard, and liver (I usualy sautee these and eat them separately). Start the water heating. Get a bunch of root vegetables (onions, turnips, rutabagas (sp?), carrots, etc. -- whatever your store or garden has to offer, though I don't use potatoes here). Scrub them, cut them in large chunks, and throw in the pot. I also usually had some celery. When the water boils, turn it down to simmer. Cook until the chicken tastes like cardboard; the soup will be good. By this time, the vegetables and chicken are probably limper and soggier than you can stand (besides, they'll taste like cardboard). Strain them out of the soup , and you have nice broth (I like mine with the fat, if you didn't notice). If you want vegetables in the soup, add them now and cook for a little while, until there done. Some people like a bit of salt in this. As Ariel suggested, Matzo Balls complete the soup. (Likewise, some gefilte fish, chopped liver, charoset, ....... oops, wrong time of year.) Good for what ails you (even if that's nothing)! Alan M. Marcum Fortune Systems, Redwood City, California ...!hplabs!hpda!fortune!rhino!marcum
koehler@hou2a.UUCP (#M.KOEHLER) (01/17/84)
#R:fortune:-228600:hou2a:62000002:000:1209 hou2a!koehler Jan 16 22:47:00 1984 Speaking of chicken soup recipes, I saw this in a promotional cookbook. Uncle Bill's Non-Ethnic Chicken Soup (printed w/o permission) Pick up a chicken at the supermarket. Size? No big deal, it's up to you. Cut chicken up into several chunks and dump into a pot of water. How big a pot...and how much water? A pot about twice the size of a derby hat, and enough water to cover the chicken. Shake in a liberal dose of salt and pepper, and boil the works until the chicken begins to fall off the bone. Pull the pot of the stove, fish out the chicken chunks, and take all the meat off the bones. Dump the meat back into the pot of water in which it was cooked. Chop up a double handful of celery, at least a handul of onion, and about half a dozen potatoes. If you have nothing against carrots, you can also chop up one of them too. Dump this all in the pot with the chicken meat. If your kitchen range has a simmer position, set that sucker on simmer and go off to play tennis or go fishing, or something for about three hours. When you get back, dump a big plastic bag of egg noodles into the pot and let the whole think cook until the noodles get soft and edible. Your soup is ready to serve.