Chicken broth
Chicken broth
Ingredients:
2.5 kg chicken carcasses
2 x mace
250 gr mushrooms
3 stalks of celery and leaves
3 onions, peeled
1 leek
2 winter carrots
3 cloves of garlic, peeled
2 bay leaves
peppercorns
Preparation
Preheat the oven to 220 C
Roast the head carcasses in the oven until golden brown.
Then put them in a high pan and add 3 liters of water along with the bay leaf and peppercorns, bring gently to a boil. Skim off any foam and fat that rises to the surface.
Roughly chop the vegetables and put them in a roasting pan and roast them in the oven for about 20 min.
Add some water to the roasting pan to loosen the crust and add all this to the carcasses.
Keep skimming off foam.
Pour broth through a sieve and put broth in the refrigerator, fat will float to the top and you can easily skim off.
You can then reduce the chicken broth to taste.
For a stuffed chicken soup you can add the following ingredients: chicken breast, carrot, leek, parsnip, cabbage, quinoa, celeriac, parsley etc.
Kippenbouillon
Ingrediënten:
2,5 kg kipkarkassen
2 x foelie
250 gr paddenstoelen
3 stengels bleekselderij en blad
3 uien, gepeld
1 prei
2 winterpenen
3 tenen knoflook, gepeld
2 laurierblad
peperkorrels
Bereiding
Verwarm de oven voor op 220 C
Rooster de kopkarkassen in de oven tot ze goudbruin zijn.
Doe ze daarna in een hoge pan en voeg 3 liter water toe samen met de laurier en peperkorrels, breng zachtjes aan de kook. Schep schuim en vet dat komt bovendrijven steeds weg.
Snijd de groenten grof en doe deze in een braadslee en rooster deze voor ongeveer 20 min in de oven.
Voeg wat water toe aan braadslee, zodat aanbaksels loskomen en voeg dit alles toe aan de kopkarkassen. laat bouillon 2 uur trekken.
Blijf schuim er afscheppen.
Schenk bouillon door een zeef en zet bouillon in de koelkast, vet komt dan bovendrijven en kun je er zo afscheppen.
Je kunt daarna de kippenbouillon inkoken naar smaak.
Voor een gevulde kippensoep kun je de volgende ingrediënten toevoegen: kippenborst, wortel, prei, pastinaak, kool, quinoa, knolselderij, peterselie etc.
Chicken Soup
Chicken Soup, otherwise known as Jewish penicillin, is one of those dishes which is surrounded by mysticism. Jewish mothers would prepare a large pot of this golden liquid to give to their children when they were not well. It has been scientifically proven that chicken soup contains many of the same properties as penicillin, so it is in essence, the perfect medicine. This is actually a 'poor man's soup'. Once a week on the Sabbath or for special holidays, the chicken and vegetables would be used to make a flavourful soup. The soup would then be strained and served as a clear broth to start the meal. The reserved chicken and vegetables would then be served as the main course.
Serves 6-8
Ingredients
1 chicken, about 1 kg in weight
2 leeks
3-4 sticks celery
1 carrot
4 small turnips
1 bunch flat leaf parsley
2-3 organic chicken stock cubes, according to taste
water, to cover
salt and pepper
Method
Wash the leeks and celery and finely slice. Peel the carrot and turnips and cut into small dice. Finely chop the flat leaf parsley.
Place the chicken and vegetables in a pressure cooker or large pot. Add water to cover, the stock cubes, salt and pepper. If using a pressure cooker, place on the lid, bring to the boil and cook for 30 minutes. If using a conventional pot, bring to the boil and simmer gently for about 2 hours, skimming off any scum which forms on the top.
Remove the chicken and pick the meat off the bones. Return the meat to the soup and check the seasoning. Serve in large bowls and you'll be feeling better in no time.
To bulk the soup up, you can always add some broken spaghetti or other pasta of your choice. Traditionally the soup is served with matzah balls.
Make a large pot, as the soups freezes beautifully and it's always good to have some at hand.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
