Comments on: Chicken Soup Reinvented

By: Jan Lewis

Jan Lewis — Fri, 03 Apr 2009 15:04:12 +0000

My bubbe always insisted on a kosher chicken. Which makes sense, as they are already brined. She would also add a handful of fresh dill and parsnips.

By: Plays With Food

Plays With Food — Sat, 04 Apr 2009 02:25:19 +0000

I’m sorry - I cannot bring myself to part from tradition; though my mother’s tradition is enhanced by two latter-day sources: Director Juzo Itami’s brilliant Soup de Farce, Tampopo, and the late, great, Barbara Tropp’s China Moon Cookbook. So - to the traditional PULLET (not old stewing hen, not “Ovenstuffer roaster”), good water, and soup greens, I add chicken feet and/or extra bones and organs (learned about the feet from Ms. Tropp and OMG do they add collagen). And in a nod to both inspirations- NO boiling, please, just a gentle simmer. And if you’ve used feet - it will take many hours this way, but it is well worth it!

By: Mark

Mark — Sun, 12 Apr 2009 20:05:38 +0000

My wife is a purist when it comes to her chicken soup. She’ll use cut-up whole chicken, onions, carrots & celery, salt and pepper…..THAT’S IT! Simmer gently for 2 hours, strain adding the carrots back in, refrigeratore over night, and remove the fat on top the next day. It needs to taste like chicken and be clear; and this years was no different, absolutely delicious with a large matzah ball (floater) and a few soup nuts!

By: rachaelraycookwareset

rachaelraycookwareset — Thu, 22 Apr 2010 05:07:57 +0000

Hey really wonderful blog!! Man .. Beautiful .. Remarkable .. I’ll bookmark your blog and have the rss feeds also…