OK the chicken doesn’t need to be Jewish. But this soup will cure any cold, which is why it’s called Jewish penicillin.
My Vietnamese student Dan gave me a the advice to break the bones to expose the marrow to add amazing flavor and nutrients to the broth.
2 Tb chicken fat (Schmaltz) skimmed from chicken drippings
3 stalks celery, leaves also, chopped
1 large carrot chopped, or a handful of baby carrots
1 onion, coarsely chopped with skin
1 leek, coarsely chopped
3 cloves garlic, chopped
1 tsp dried thyme
1 tsp dried oregano
1 sprig fresh rosemary
1 Tb salt, or to taste
1 quart (4 quarts) plus 1 gallon (16 cups) water
Bones, skin, herbs and vegetables from roasted chicken
A handful of parsley
1 bay leaf
1 tsp black peppercorns
Directions: Roast chicken using my recipe for
You can also use a rotisserie chicken.
After serving and boning chicken, reserve bones and skin and herbs. Break the bones to expose the marrow (I use kitchen shears). I include the dark meat we didn’t have for dinner. Refrigerate overnight in a container.
Fill the roasting pan with about a quart (4 cups) of water and bring to a boil. Squeeze the lemon that you cooked in the chicken into the pan, then discard the lemon, since the pith will give a bitter flavor to your broth. Simmer pan for 15 minutes, then turn off the burner and let sit for half an hour. Scrape the drippings from the pan using a metal spatula until they are incorporated into the liquid. Pour into a container and refrigerate overnight.
If I’m not up for making stock the next day, I freeze the bones and drippings until I am ready. Sometimes I will have 2 or 3 frozen carcasses until I’m ready to tackle the soup. If you do this, double the seasonings and add an extra gallon of water to your stock.
The next day, skim the fat (schmaltz) from the refrigerated pan drippings to make two Tb fat. Discard the rest of the fat (unless you are planning to use it for matzo balls).
Melt the fat in a large pot.Saute the chopped vegetables until they are soft, and stir in the herbs.
Add the defatted drippings, along with 1 gallon (16 cups) water, and bring it to a boil. Add the parsley, bay leaf, peppercorns, chicken bones and skin to the soup and return to a boil. Simmer for at least an hour and half.
Let cool until you can handle the pan. Strain through a strainer into a container or two, discarding all solids.
Rinse out soup pot and fill with ice and cold water. Place soup container(s) in the ice bath until cold, then store in refrigerator. This is to safeguard your broth from bacteria growing in lukewarm soup.
The next day you can skim some of the fat off with a slotted spoon (keep a couple of tablespoons for flavor though), and adjust seasonings. This broth can be used as a base for various soups. Serve topped with fresh or dried dill.
- Add kneydlekh (matzo balls) for special occasions like Passover and Rosh Hashanah or just to help the healing process.
- Saute chopped carrots, celery, sugar snap peas or frozen peas in a teaspoon of chicken fat, add hot broth, sliced roasted chicken, and either cooked rice or egg noodles. Sing, “Sippin’ once, Sippin’ twice, Sippin’ chicken soup with rice” along with Carole King and Maurice Sendek: https://www.youtube.com/watch?v=xSJ0FDplzjk
Mexican fideo soup: My mother-in-law, the beautiful Conchita, immigrated from Mexico to the Rio Grande Valley in South Texas with a flair for making meals that were bién rica. I have adapted some of her recipes such as sopa de fideo, which is Mexican chicken-noodle soup. She fries the fideo, which is short vermicelli, and adds onions, tomatoes and salsa.
Vegan Version: Omit the chicken. Saute vegetables in olive oil instead of shmaltz and add herbs. Boil the vegetables and herbs for an hour, then strain and use as a base for vegetable soups.