Rich Siegel's "Kitchen Trade Secrets" EMERGENCY CHICKEN SOUP
Oh so good!! So good.
Rich Siegel's "Kitchen Trade Secrets" EMERGENCY CHICKEN SOUP
Oh so good!! So good.
Emergency Chicken Soup
Chicken & Preparation
Sea Salt, Black Pepper & Spices
Vegetables & Ingredients
I use a Bell & Evans organic, antibiotic free full-sized chicken. Toss it all into a big pot of water.
There's no exact amounts. The chicken should be large. Whole or quartered. If you have a big pot and large family, use two. The vegetables in the stock will likely be too mushy for the soup.
Vegetables & Ingredients
Sea Salt, Black Pepper & Spices
Vegetables & Ingredients
Wash, add fresh, organic (preferred) veggies. The bigger the pot the more you can add. I use
4 Carrots, 4 Celery stalks, 2 Onions & Garlic. I use anywhere from 3 to 6 big cloves or garlic. If you decide to toss more vegetables in, go for it. When I make pure chicken stock I leave out dill.
Sea Salt, Black Pepper & Spices
Sea Salt, Black Pepper & Spices
Sea Salt, Black Pepper & Spices
Add:1 or 2 soup spoons course Sea Salt. Same Black Pepper (best to add pepper an hour into cooking, not at the start). One lemon peel slice. A big handful of organic Parsley. And a handful of fresh organic Dill. 3 or 4 Shitake mushrooms are optional, but highly recommended. That's it.
Big Pot & Lots of Water
Big Pot & Lots of Water
Sea Salt, Black Pepper & Spices
A big pot of cold water, filled an inch from the top once ingredients are added. Including the whole chicken, vegetables and spices. Best to cover pot to keep the liquid from evaporating. Simmer with top on. Hotter, soup will boil over.
BEST RECIPE MAKES ANYWHERE FROM 2 QUARTS TO 3 OR EVEN 4 QUARTS BROTH.
Soup & Broth
Big Pot & Lots of Water
Storage & Prescription
Bring to a boil and then let simmer for an hour and one half. Take the chicken out and remove the meat for the soup and set that aside in the fridge. Return the carcass and all else to the stock. Cook for at least another 2 to 3 hours. BE SURE TO STRAIN THE STOCK SO YOU REMOVE ALL THE BONES. SOUP IS HOT.
Storage & Prescription
Big Pot & Lots of Water
Storage & Prescription
Hot broth as often as possible is what the Dr. ordered. Serve in a coffee cup or soup bowl. Serve just broth or add chicken breasts, diced up vegetables, egg noodles and/or matzo balls. Best to store in Pyrex bowls to reheat in the microwave easily. Mason jars work well also. IMPORTANT TO REMOVE ALL BONES. ESPECIALLY SMALL BONES. CAUTION SOUP & BROTH CAN BE EXTREMELY HOT.
More Chicken Soup Pics
First Hurdle: 1.5 Hours.
Remove meat. Store in fridge. Continue to cook carcass, veggies
Remove meat. Store in fridge. Continue to cook carcass, veggies
At the 1.5 hour mark remove whole fully cooked chicken. (If chicken isn't fully cooked return to heat until it is.) Put cooked chicken in strainer. Let cool a little. Then remove the meat from the carcass by hand, forks and/or knife.
Remove meat. Store in fridge. Continue to cook carcass, veggies
Remove meat. Store in fridge. Continue to cook carcass, veggies
Remove meat. Store in fridge. Continue to cook carcass, veggies
Return chicken carcass to hot stock. Put back all the bones, skin, veggies, etc. that came out. Return to boil then simmer w/top on for another 1-3 hours. I prefer to simmer 3 hrs. 1 hr. minimum.
Cook another 1-3 hours. Cool, ice.
Remove meat. Store in fridge. Continue to cook carcass, veggies
Pour the liquid into spaghetti strainer that sits atop second big pot or large cooking bowl
After stock is fully cooked, turn heat off. Let stock cool for a while. Then cool even faster by adding 2 or 3 cups of ice. Ice will melt, so just like adding water.
Pour the liquid into spaghetti strainer that sits atop second big pot or large cooking bowl
Pour the liquid into spaghetti strainer that sits atop second big pot or large cooking bowl
Pour the liquid into spaghetti strainer that sits atop second big pot or large cooking bowl
I prefer to pour the liquid and stock into a spaghetti strainer and another big pot. CAUTION, STOCK CAN BE EXTREMELY HOT. POUR SLOWLY. USE OVEN MITTS.
Strain fully cooked stock into second big pot or large cooking bowl.
Pour the liquid into spaghetti strainer that sits atop second big pot or large cooking bowl
Strain fully cooked stock into second big pot or large cooking bowl.
This is what the chicken stock looks like in the strainer as the broth drains into a second big pot or mixing bowl under. You can help things along with a spoon.
CAUTION: REMOVE ALL BONES.
EMERGENCY CHICKEN BROTH
Pour the liquid into spaghetti strainer that sits atop second big pot or large cooking bowl
Strain fully cooked stock into second big pot or large cooking bowl.
DONE. EMERGENCY CHICKEN BROTH
Option #1: Drink broth from cup or soup bowl. Option #2: Add additional diced up and cooked veggies + chicken meat in the fridge. Option #3:. Add egg noodles or matzo balls. (Cook noodles or matzo balls in separate pot of water. Not in the broth. OH SO GOOD!! SO GOOD.