Jewish Penicillin Aka Chicken Soup Food

JEWISH PENICILLIN (CHICKEN SOUP)

Steps:

• 1. The most important part is to rinse the inside of the chicken under cold water. You must remove all the liver and any other brown material. This will ensure after your skimming to remove the scum at the initial simmer, you will get a good clear soup-not schmutzy (shmoot-zee), which is ok but not as nice a clear soup.
• 2. In a large pot bring the chicken, water and salt to a simmer over high heat. Reduce heat and let simmer for 15 minutes, skimming off any scum that comes to the surface. You can use a fine mesh skimmer or a slotted spoon works fine. Stir the chicken once or twice during this process which will loose the schmutz for skimming. When you start getting only white foam, add carrots, celery, parsnip, leek,onion and black peppercorns. Simmer, uncovered,very gently, but steadily, for 3 to 4 hours. Add the parley and the dill in the last 30 minutes, or you will get green soup. Remove from heat and cool to tepid. Refrigerate overnight.
• 3. Remove most of the chicken fat that has hardened on top of the soup. Strain the soup through a large colander into another pot. Pick out any parsnip or carrots you may like to serve with the soup and discard your solids. In years past, the chicken was so flavorful that the meat was still delicious, but todays chicken, not so good. Mine as well pitch it. Reheat soup and serve as a clear broth or you can cook some noodles separately and add or for the ultimate experience, add matzo balls (Knaidlach). Will have a recipe you can follow for that, just search for Knaidlach.

JEWISH PENICILLIN (AKA: CHICKEN SOUP)

Steps:

• Preheat oven to 375º.
• Place a vertical roaster in an 8¼" x 8¼" x 2½" square glass baking dish.
• Clean the chicken "innards" and place in a 1-quart pot with 2 cups water, 1 tablespoon Worcestershire Sauce, 1 tablespoon Teriyaki Sauce, ½ teaspoon salt, ½ teaspoon ground pepper. Cover and cook on lowest possible flame for 1 hour.
• Place chicken on vertical roaster.
• In the glass baking dish, pour 1 cup water and the remaining Worcestershire and Teriyaki.
• Cook until wings are VERY dark, but not burned (about 40 minutes); basting every 7 - 10 minutes.
• In an 8-quart pot, place remaining water, salt, pepper, celery, carrots, onion, garlic and shallot and set on high heat.
• When chicken is done, set aside to cool.
• When the innards are done, add the broth to the main pot. If you like innards, enjoy them; if not, discard them (or send them to me).
• When chicken is cool enough to work with, remove the skin and set aside.
• Remove all the meat from the bone, and cut into bite-sized pieces.
• Set the bones aside.
• Add chicken to the "broth", and reduce to medium-low heat.
• Wrap the skin and bones in cheesecloth, tying the cheesecloth as you would a tourniquet; basically bring all four corners together and tie.
• Place skin and bones in broth and simmer for 3 hours, keeping an eye on the level in the pot. Add water as needed.
• Remove skin and bone cheesecloth and discard (cheesecloth can be washed and reused if desired).
• If you want to use Homemade Chicken Broth in the future, save what you don't use, chill and skim. Alton Brown would be proud.
• This is not Campbell's soup, but then Mr. Campbell didn't grow up with a Jewish grandmother.
• I do hope you enjoy it. Please do me the honor of rating it.

JEWISH PENICILLIN (JUDY'S CHICKEN WITH MATZOH)

Steps:

• In large stew pot, add all soup ingredients.
• Cover with water, top pot with lid and simmer until chicken falls off bone.
• Remove celery and onion.
• Bone chicken and reserve.
• Add matzoh dough to simmering broth, cooking until done*.
• Add chicken to broth: serve hot.
• *MatzohBall directions: Mix fat and eggs together.
• Add matzoh meal and salt.
• When well blended, add soup stock/water.
• Cover bowl and place in refrigerator 20 minutes.
• Into simmering soup, drop matzoh mixture by tablespoons.
• They will form balls and float to the top.
• Cover pot and cook about 20 minutes.

CHICKEN SOUP (((JEWISH PENICILLIN)))

Steps:

• Do not cut up the chicken.
• Place the whole chicken in a very large pot.
• Cover chicken with water.
• Place on high heat and bring to a boil.
• Cook for 5 minutes.
• Remove from heat& skim the scum off the top.
• Slice carrots across into pieces 1/4" thick and place into pot.
• Slice celery the same as the carrots and place into pot.
• Quarter onion and place into pot.
• Peel& quarter the sweet potatoes and place into pot.
• Cut up parsnips and place into pot.
• Place the soup greens, which are the tops of anise, into the pot.
• Discard the actual anise root.
• Place pot back on the burner on medium-low heat and simmer.
• Slightly season with salt, pepper and garlic to taste.
• Cover and continue to simmer until vegetables are tender and the chicken is done and almost falling off the bone.
• Remove the chicken from the pot and remove all of the chicken from the carcass.
• Discard the carcass and return the chicken pieces back to the pot.
• Taste to see if it is seasoned to your liking.
• If it's not, adjust with more salt, pepper and garlic as needed.
• Separately boil the pot stickers and then add them to the soup just before serving, or else you can make matzo balls as directed on the box of matzo ball mix, and then add the matzo balls to the soup just before serving.