As I have mentioned my daughter Alexis is away at school, but not to far...She came down with the flu on the first night of the Jewish New Year...Oye Vey...her boyfriend was sweet enough to drive the 35 minutes to pick her up and bring her home...Thank you Jacob!
She was a mess poor thing! You know the achey bones ,fever, and just plain yuck... So when she woke up I made her Chicken Soup a special way that she loves!
This method makes all of the Jewish mothers in my family very testy...it is not the standard Jewish Chicken soup...I caremalize the chicken in garlic first...(Can you hear the Matzoh Balls exploding??!!!)
As you see in the picture the broth looks a little darker in color and it smells great while its cooking, like a roasted herb smell.
Ok, lets get to it...
One whole cut up Chicken*
4 peel whole Garlic cloves
2 Tbls Extra Virgin Olive Oil
Salt
Pepper
Carrots chopped in chunks
Parsnips Chopped in chunks
1 medium Sweet Onion quartered
1/2 cup Beef Broth boxed (Organic is better)
32 oz Box of Chicken Broth (Organic)
Water
Kitchen Twine
3 sprigs of Dill chopped for garnish
Bouquet Garni (Fresh herbs in a cheese cloth Bundle)
5 sprigs of Dill
2 sprigs of Tarragon
2 sprigs of Thyme
2 sprigs of Rosemary
Fold all the herbs into a double layer 6 x 6 square and tie with twine leaving slack to tie to pot handle
*Use the breasts, thighs, wings, and drum sticks. I discard everythong else...
Peel about 4 cloves of garlic and give them a whack with a knife to break them a little.
Heat on high a dutch oven with 2 Tbls of Extra Virgin olive oil.
Season the chicken pcs with kosher salt and ground black pepper.
Place chicken skin side down in the pot with the garlic...don't turn until the chicken releases itself and is nice and brown.
When you have turned the chicken, add carrots, parsnips, & onion, as soon as the other side of the chicken is brown stir so that the veggies are on the bottom and the chicken is resting on top of them...let the veggies carmelize for a few minutes, just keep an eye on it...
Give the pot another stir check to make sure everything has carmelized and then add the beef broth, chicken broth, and water to just cover the chicken. Stir the pot again...
Check for seasoning and cover...temp still on high bring it all to a boil.
Prepare the Bouquet Garni...Tie it with twine to the pot handle so it is easy to remove.
When the soup comes to a boil lower temp to a simmer and let her go for an hour and a half. (You will not have to skim this soup!)
When the soup is done take out the carrots, and parsnips. Set aside.
Take out the chicken, let is cool so that you can get all the meat off the bones. Set the meat aside.
Strain the soup twice and discard everything else.
Put the strained soup, carrots, parsnips, chicken meat, and fresh dill back into the pot.
Ladle into a bowl and garnish with chopped dill!
You will see a Matzoh Ball in the Picture... I make those right from the package. I use Streits.
Enjoy!
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