1. Get a pot. A big pot. Not one of those wimpy sauce pans. I mean a pot 
that can hold the equivalent of 3 or 4 chickens.
2. Get a chicken. Make sure it's plucked and all but don't skin it. If you 
can get a Kosher chicken all the better. Kosher meat and non-Kosher meat is 
very different in how its killed and prepared before it gets to the 
consumer. Kosher meat has all the blood drained and the meat is salted. 
Might have something to do with it. You can give it a fast wash before 
using it but don't scrub it or take off any of the skin or fat.
3. Get vegetables. White turnip (2 or 3), petriska, pasternac (parsley 
root), a little dill, carrots, an onion (small as it will make the soup 
sweet and you want it more earthy), some garlic (I like garlic in my 
chicken soup), salt, and a few other things based on taste and tradition.
4. Put the chicken into the pot with enough water to cover the chicken and 
then some. Use best judgment. Add in the whole white turnip(s) and onion. 
Cut up everything else and add them in as well. Put on a low flame for 
about 6 hours.
5. Eat.
Noodles and Matzah balls are extra but the above it the basics of chicken 
soup. It might be the chicken fat, the vegetables mixed with the meat or 
something else, but it does help when your sick. There was actually an 
article or two on it in the New England journal of medicine a while back.


> >>|I've been looking after her while she's been ill... Gotta make sure
> >>|she's well...
>
>He really has been taking great care of me. Now if I could get Judith to
>teach him how to make some really great "Jewish Penicillin", complete with
>Matzoh Balls and lots and lots of noodles! Yummy for the sore throat!
>
>Cheers,
>
>E with a K and a P
>
>-------------------------------
>
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