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Polish

Chicken soup

Created by Shirley Hirsh

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Cuisine: Polish
Serves 12

Featured as part of our Cooks and their Books series, this recipe comes from Cooking from Memory, a book which celebrates the Jewish Diaspora in Australia.

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Ingredients

1 kg (2 lb) chicken thighs
4 chicken carcasses (frames)
2 onions
3 carrots, chopped
1 parsnip, chopped
3 stalks celery, chopped
6 litres (10 pints) water
3 chicken stock cubes

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Preparation

Traditionally served on the Sabbath, chicken soup is often referred to as Jewish penicillin due to its medicinal qualities.

Rinse the chicken thighs and carcasses and place them in a large pot. Cover them with water and bring to the boil, skimming off any froth that comes to the surface. Add the remaining ingredients and simmer on a low heat for 2 hours, partially covered. (Boiling the soup rapidly will cause it to become cloudy.)

Set the soup aside to cool, then strain into another saucepan, discarding the vegetables and setting aside the chicken for other use, for example, to make Piroshkis. Refrigerate the soup overnight. Remove the layer of fat on the surface, reheat and serve, or freeze for later use.

Recipe from Cooking from Memory by Hayley Smorgon, Gaye Weeden and Natalie King, with photographs by Mark Roper. Published by Hardie Grant Books.

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Comments (1)

17 Jun 2009 12:43 AEST

Vince

Bossley park

chicken soup

i would like more chicken pieces in the soup.

Agree (2 people agree)

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