פרק 106- מרק עוף

How can you get through Passover without chicken soup and dumplings? Get my recipe for the most basic and delicious chicken soup there is. I received a lot of requests to make a video about it and it's finally here. I'll post the dumplings in the next video. There are so many versions of chicken soup, it varies from family to family and each family has its own technique. Some wash the chicken, boil it in water, drain it and boil it again, in my opinion this is a less successful technique because you lose a lot of the flavor of the chicken. The technique I like the most is actually building flavors in the soup, browning the chicken parts to bring out the flavors and frying the onions to add flavor and color. Once you understand the technique, you can play with the additions to the soup and add whatever vegetables or herbs you like. You can find the full recipe on my website: https://www.heninthekitchen.com/ And here: Serves 6-8 Ingredients: 1 whole chicken, cut into pieces or about 6-8 different pieces of chicken, cleaned and washed well* 2 large onions, chopped A bunch of parsley 4-5 celery stalks, separated into leaves and stalks (chopped stalks and whole leaves) 2-3 carrots, diced 4-5 potatoes, diced 1 teaspoon turmeric Half a teaspoon of khwaj for the soup About half a teaspoon of black pepper or to taste About 2 teaspoons of salt or to taste About 2 tablespoons of oil Boiling water *The chicken pieces that give the most flavor to chicken soup are - wings, throats, backs and turkey throats. Preparation: • In a large pot, put the oil and heat over high heat. Add the drumsticks, thighs and wings and brown the skin well on all sides (if you want to fry, you can close the pot with a lid). Remove the chicken pieces to a large plate. • Add the chopped onion to the pot, reduce to medium heat and fry until the onion turns golden brown (10-15 minutes) while scraping off the browned residue that stuck to the bottom of the pot while frying the chicken. If the bottom of the pot starts to brown quickly, add a little water to loosen all the residue. • In the meantime, remove the skin from the fried chicken parts (the easiest way is with paper towels). • Add all the chicken parts except the chicken breast to the pot. Add boiling water to three-quarters of the height of the pot. Add the celery leaves and parsley, increase to high heat and bring to a boil. Cover, reduce to the lowest heat and cook the soup for about an hour and a half to two hours (if you want a more concentrated chicken flavor, cook for about 3 hours). If there is any "dirt" from the chicken floating on the surface of the soup, skim it off with a spoon. (If the chicken is well washed and has no small pieces of internal organs attached, there should be no "dirt"). • Add the potatoes, celery, carrots, turmeric, khiaj, black pepper, salt and the chicken breast. Increase the heat to high, bring to a boil, reduce the heat and cook for another 15-20 minutes or until the chicken breast is done. • Turn off the heat, remove all the chicken parts, celery leaves and parsley from the soup and place on a tray or plate. (The parsley and celery leaves can be discarded). • Separate the chicken meat from the bones and break it into pieces. Return the disassembled chicken to the soup, turn the heat back on, bring to a boil, cook for about 2 minutes and serve. (If the potatoes or carrots are still a little hard, continue cooking a little longer until they soften.) Note - If you want to make chicken stock, roughly chop the carrots and celery, add them together with the parsley and celery leaves, add salt and pepper and cook for two hours, strain the soup, and freeze the stock in portions. Bon appetit Instagram:   / heninthekit.  . Facebook:   / heninthekitc.  . #broth #chicken