Comment on this recipe
1 4- to 5-pound chicken, quartered
2 chicken feet, 4 chicken wings or 1 turkey wing
1 clove of garlic, bruised
1 medium onion, peeled
2 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1/2 bunch parsley, tied
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon black peppercorns
4 quarts cold water
In a large pot, place four quarts cold water. Add the chicken, garlic, onion, carrots, celery, parsley, bay leaf, salt and peppercorns and slowly bring to a boil over medium heat. Reduce the heat and simmer for three hours, using a spoon to skim the soup as thoroughly as possible.
Strain the soup broth through a colander into a large bowl. Discard the onion, parsley, bay leaf and peppercorns and save the other vegetables. Skin and debone the chicken and save the meat. Meanwhile, refrigerate the broth 8 hours, or overnight if possible, and remove the hardened fat from the surface when totally cool. Discard the fat.
For basic chicken soup, return the chicken meat, carrots, celery and garlic clove to the pot along with the broth and bring back to a simmer, seasoning with salt and pepper to taste. OR reserve broth for any of the recipes below and use the vegetables and chicken as called for. Makes 3 quarts.
Dispatch/Argus food editor Lisa Mohr