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From: marcum@fortune.UUCP (Alan M. Marcum)
Newsgroups: net.cooks
Subject: Re: Chicken Soup
Message-ID: <2286@fortune.UUCP>
Date: Mon, 16-Jan-84 14:15:51 EST
Article-I.D.: fortune.2286
Posted: Mon Jan 16 14:15:51 1984
Date-Received: Tue, 17-Jan-84 02:51:04 EST
References: <471@orca.UUCP>
Organization: Fortune Systems, Redwood City, CA
Lines: 31


   I'll add my few cents worth to Chicken Soup recipes.  Like Ariel's,
it's a bit imprecise....

   Get a whole chicken.  Cut it up.  Throw it in a pot with water,
including the neck, excluding the heart, gizzard, and liver (I usualy
sautee these and eat them separately).  Start the water heating.

   Get a bunch of root vegetables (onions, turnips, rutabagas (sp?),
carrots, etc. -- whatever your store or garden has to offer, though I
don't use potatoes here).  Scrub them, cut them in large chunks, and
throw in the pot.  I also usually had some celery.

   When the water boils, turn it down to simmer.  Cook until the chicken
tastes like cardboard; the soup will be good.

   By this time, the vegetables and chicken are probably limper and
soggier than you can stand (besides, they'll taste like cardboard).
Strain them out of the soup , and you have nice broth (I like mine with
the fat, if you didn't notice).  If you want vegetables in the soup, add
them now and cook for a little while, until there done.

   Some people like a bit of salt in this.  As Ariel suggested, Matzo
Balls complete the soup.  (Likewise, some gefilte fish, chopped liver,
charoset, ....... oops, wrong time of year.)

   Good for what ails you (even if that's nothing)!

Alan M. Marcum		Fortune Systems, Redwood City, California
...!hplabs!hpda!fortune!rhino!marcum