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Ingredientes
- 4 quart cool water
- 4 lb chicken whole, no skin, R-Tablespoons-C (to 5 lb), quartered (I remove the skin first)
- 2 x skinless chicken feet or possibly 4 chicken wings or possibly 1 turkey wing (again I remove the skin)
- 1 x Clove garlic peeled and bruised
- 1 x onion peeled
- 2 x carrots peeled and cut into 1-inch pcs
- 2 x Ribs celery cut into 1-inch pcs
- 1/2 bn fresh parsley tied together with string and rinsed
- 1 x bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black peppercorns
Direcciones
- 1. Pour the cool water into a large pot. Add in the chicken, garlic, onion, carrots, celery, parsley, bay leaf, salt and peppercorns and slowly bring to a boil. Reduce the heat and simmer for 4 hrs, skimming frequently,
- (the soup can be strained at this point to use in recipes calling for chicken stock.)
- 2. Strain the soup. Throw away the onion, parsley, bay leaf, and peppercorns but reserve the other vegetables. Remove the chicken, debone it, and reserve the meat. Return the chicken stock, chicken meat, carrots, celery, and garlic to the pot and bring back to a simmer; season with additional salt or possibly pepper, to taste.
- 3. Serve the soup in big bowls over pastina, rice, or possibly spaghettini. The soup's curative powers are released only when the vegetables are mashed together in the bowl. use a fork for mashing. Use a big spoon for eating.
- You'll feel better soon.
- Makes 3 qts (12 c.) broth
- NOTES : "Guardian Angel Curtis Sliwa's 89-year-old Aunt Marie Stacey still makes thischicken soup in her Howard Beach home and takes it to revive ailing Angels onthe New York City subways. Mrs. Stacey maintains which after cooking, thechicken meat should be shredded and vegetables mashed into the soup torelease their curative powers....."
