Tall Yellow Chicken Feet
Soup with Swimming
Chicken
Take a whole chicken at
room temperature.
Wash it nicely. Don't bother to dry it. Cut off any excess fat and/or
tail.
Fill a pot with enough water to cover chicken and turn setting to high.
While waiting for water to come to a boil, add a roughly chopped
carrot,
a chopped onion and a chopped stalk of celery. Add salt and pepper and
a bay leaf. Adjust water level and bring to a rolling boil.
Now put chicken into
boiling water
and wait until it returns to a full boil. Optional...to really make
this supreme, add two chicken feet that have had the toenails clipped
and
the feet singed by open flame with the skin then removed. This will
add a chicken flavor rarely found except in the famous Jewish
penicillin,
chicken soup. To avoid problems, remove feet before serving the
soup.
Let it stay at a full boil for exactly two minutes. Turn off
heat
setting, leaving pot on burner. Put a secure lid on, (you'll use
masking
tape if you're smart) and let it sit for 60 minutes. Do not,
repeat,
do not remove the lid.
After exactly one hour,
remove chicken
place on a platter and allow it to cool. Now remove all meat from the
bones
and refrigerate. Return all bones, skin and gizzard to the pot, if you
like, and bring liquid back to a boil, lid off, then lower to a low
boil
so it slowly reduces the liquid by about half.
The chicken meat is
now ready
to be used for chicken curry, chicken pot pies, chicken a la king,
chicken
salad sandwiches or anything you wish, and the liquid is well on
the
way to becoming the basis for a wonderful chicken soup or stock. Strain
the stock, add new veggies and simmer for another 30 minutes or more.
Adjust
the seasoning and use for a stock or as a base for a wonderful chicken
broth. Maika'i loa (very good)!
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