Goldena Yoiche (ashkenazic Chicken Soup) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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This is a traditional dish for Passover or the Jewish Sabbath. It's from The World of Jewish Cooking by Gil Marks, who I love; his recipes have never let me down. Ingredients:
4 -5 lbs roasting chickens, cut up |
3 quarts cold water |
2 medium yellow onions |
6 sprigs parsley |
8 -10 black peppercorns |
1 bay leaf |
3 medium carrots |
1 medium parsnip |
2 -3 stalks celery |
2 1/2 teaspoons kosher salt, to taste |
3 sprigs fresh dill weed |
Directions:
1. Put the chicken in a large pot and cover with cool water.
2. Bring to a boil, reduce heat, and simmer for 30 minutes, occasionally skimming the foam off the top.
3. Peel and slice the onions.
4. Add the onions to the soup and simmer 30 minutes longer.
5. Peel the parsnip and carrots.
6. Trim the carrots, parsnips, and celery and cut each in half crosswise or as needed to fit your pot.
7. Add the peppercorns, carrots, celery, parsnip, parsley, and bay leaf to the soup.
8. Cover partway and keep simmering over low heat at least one hour longer.
9. The chicken should be very tender, almost falling apart.
10. Add salt and dill and simmer 10 minutes longer.
11. Chop the cooked vegetables into spoon-sized pieces and return to soup.
12. Remove the chicken from the soup, separate the chicken meat from the bones and skins, shred or cut the meat into spoon-sized bits, and return it to the soup.
13. Serve hot with matzo balls, noodles, or kreplach (Jewish meat-filled dumplings).
14. You may also save the meat for another use and serve the broth with just the vegetables and noodles or dumplings.
15. It's nice to chill the soup briefly to solidify the fat, then remove the fat, before reheating to serve.
16. You can save the fat to use in another recipe, for example in matzo balls (yum!).
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