“How she would laugh when she would see chicken soup recipes from famous cookbook authors calling for two carrots and a stalk of celery. My mother used two POUNDS of carrots in that soup.
Most chicken soup recipes instruct you to add water to cover. No, no, no, said my mother. Two-thirds is plenty. The vegetables cook down and will be covered soon enough, because what you are looking for is that deep, dark, richly flavorful brew. Resist the temptation to add a cup of water to get another cup of soup, she advised.
Even if you’re not Jewish, you must use kosher chickens. The jury is still out on why they taste so much better. Is it the method of killing? The freshness? The salting? The blessing? Who knows, but there really is a difference.”
—Judy Bart Kancigor on her mother’s chicken soup (see recipe)
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