Estelle Chicken Soup
Estelle Chicken Soup
Ingredients
Day 1: making the Chicken stock
Chicken stock
Makes about 6 quarts
5 pounds chicken necks and backs or 1large (5lb) or 2 (3lb) small chickens, cut up
4 medium red onions cut into 2inch cubes
3 carrots cut into 2inch cubes
1 head of celery, cut into 2inch cubes
3 leeks, white and light green parts, well washed and roughly chopped
2 parsnips cut into 2inch cubes
1/2 bunch fresh Italian parsley
8 black peppercorns, smashed
2 bay leaves
3 whole cloves
½ bunch fresh thyme sprigs
6 fresh sage leaves
¼ bunch fresh Marjoram
Day 2:
Fortified the stock to make the base for the soup (day 2).
Approx. 6 quarts of cold chicken stock
Approx. 5 quarts cold water
3 pounds chicken necks and backs or 2 small chickens, cut up
2 medium red onions cut into 2inch cubes
2 carrots cut into 2inch cubes
¼ head of celery, cut into 2inch cubes
1 leeks, white and light green parts, well washed and roughly chopped
½ bunch fresh Italian parsley
8 black peppercorns, smashed
2 bay leaves
3 whole cloves
½ bunch fresh thyme sprigs
6 fresh sage leaves
Day 3: finishing the soup
6 quarts fortified Chicken Stock
One organic chicken cut into 8 pieces
All the vegetable in Brunoise ¼ inch cubes
1 carrot
1 small onion
1 leek, white part only
1 celery stalk,
Kosher salt and freshly ground black pepper
12 sprigs of parsley chopped
1 bunch fresh chives, cut into whisper-thin pieces (almost shredded)
Preparation
Day 1
Place all the ingredients in a 10- to 12-quart
Stockpot, cover with cold water, and bring to a
Gentle boil over high heat. Reduce the heat and
Simmer, uncovered, for 4 to 6 hours. During the
First 2 hours, if the liquid reduces so that it
Is no longer covering the vegetables and chicken,
Add more water to cover. Let cool, then cover the
Pot and refrigerate overnight.
Remove and discard the solidified fat from the
Top of the stock. Use a slotted spoon to remove
And discard the chicken and vegetables. Strain
the stock through a fine mesh strainer.
Day 1
Place all the ingredients in a 10- to 12-quart
Stockpot, cover with cold water, and bring to a
Gentle boil over high heat. Reduce the heat and
Simmer, uncovered, for 4 to 6 hours. During the
First 2 hours, if the liquid reduces so that it
Is no longer covering the vegetables and chicken,
Add more water to cover. Let cool, then cover the
Pot and refrigerate overnight.
Remove and discard the solidified fat from the
Top of the stock. Use a slotted spoon to remove
And discard the chicken and vegetables. Strain
the stock through a fine mesh strainer.
Day 2
Place all the ingredients in a 10- to 12-quart
Stockpot, cover with cold chicken stock and add water to come within 3 inches of the top of the pot, and bring to a gentle boil over high heat.
Reduce the heat and simmer, uncovered, for 4 to 6 hours. During the
Use a slotted spoon to remove and discard the chicken and vegetables. Strain
The stock through a fine strainer. Let cool in an ice bath (for two hours only) before placing stock in a refrigerator. If a large quantity of ice is not available cool in an empty refrigerator. Most gas stations and convenience stores sell ice.
Remove and discard the solidified fat from the cold stock the next day.
This will be the base for the chicken soup. Yield six quarts of fortified stock
Day 1
Place all the ingredients in a 10- to 12-quart
Stockpot, cover with cold water, and bring to a
Gentle boil over high heat. Reduce the heat and
Simmer, uncovered, for 4 to 6 hours. During the
First 2 hours, if the liquid reduces so that it
Is no longer covering the vegetables and chicken,
Add more water to cover. Let cool, then cover the
Pot and refrigerate overnight.
Remove and discard the solidified fat from the
Top of the stock. Use a slotted spoon to remove
And discard the chicken and vegetables. Strain
the stock through a fine mesh strainer.
Day 2
Place all the ingredients in a 10- to 12-quart
Stockpot, cover with cold chicken stock and add water to come within 3 inches of the top of the pot, and bring to a gentle boil over high heat.
Reduce the heat and simmer, uncovered, for 4 to 6 hours. During the
Use a slotted spoon to remove and discard the chicken and vegetables. Strain
The stock through a fine strainer. Let cool in an ice bath (for two hours only) before placing stock in a refrigerator. If a large quantity of ice is not available cool in an empty refrigerator. Most gas stations and convenience stores sell ice.
Remove and discard the solidified fat from the cold stock the next day.
This will be the base for the chicken soup. Yield six quarts of fortified stock
Day 3
Combine the chicken stock with the remaining ingredients except the salt and pepper chives and herbs in a 6- to 8-quart stockpot and bring to a simmer. Reduce the heat to low and simmer gently for 2 hours do not allow the soup to
boil. Season the finished soup with salt and pepper to taste.
Use tongs or two large serving spoons to transfer
the chicken to a shallow bowl, and set the pot
aside. When the chicken is cool enough to handle,
separate the meat from the bones. Discard the
bones and shred the meat with your hands. Return
The chicken to the soup, either bring to a boil and serve of refrigerate for a later date.
Garnish with the chopped herbs.
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