Читать книгу German Cooking Today - Dr. Oetker - Страница 8
ОглавлениеSOUPS & STEWS
Chicken broth/Chicken soup
SOMETHING A LITTLE SPECIAL (ABOUT 6 SERVINGS)
Preparation time:
about 30 minutes Cooking time: about 11/2 hours
2 l/31/2 pints (9 cups) water 1 bunch soup vegetables (celery, carrots, leeks) 1 onion 1 prepared boiling fowl (1–1.5 kg/21/4 –31/4 lb) salt200 g/7 oz cooked green and white asparagus spears 125 g/41/2 oz (3/4 cup) cookedlong grain rice 2 tablespoons chopped parsley
Per serving (Chicken soup):
P: 32 g, F: 15 g, C: 6 g, kJ: 1191, kcal: 285, CU: 0.5
1 Bring the water to the boil in a large pan. Meanwhile peel the celery. Top and tail the carrots, then peel them. Wash the celery and carrots, then leave to drain. Prepare the leeks, cut them in half lengthways, wash thoroughly and leave to drain.
2 Coarsely chop the vegetables you have just prepared (photograph 1). Peel the onion. Rinse the boiling fowl inside and out in cold running water and put it in the boiling water. Add 1 teaspoon salt, heat again (but do not bring to the boil), then skim off the foam with a skimming ladle (photograph 2). Add the vegetables and onion to the broth. Cook the chicken over low heat without a lid for about 11/2 hours.
3 Pour the broth through a sieve and, if necessary, remove any fat. Season the broth with salt.
4 To make chicken soup, remove the meat from the carcase of the chicken (photograph 3), then remove the skin and cut the meat into small pieces. Add the pieces of meat, the asparagus and the rice to the broth and reheat. Sprinkle parsley on the soup before serving.
TIPS » You can also add a cooked-egg garnish, semolina dumplings, meat dumplings, glass noodles or Oriental mushrooms to the soup.
» If you prepare the chicken soup without adding any ingredients the day before and leave it to cool, you will be able to remove the solidified fat very easily with a spoon the following day.
» Chicken broth without any added ingredients is ideal for freezing.
EXTRA TIP » 150 g/2 oz (1/4 cup) uncooked rice makes 125 g/41/2 oz (3/4 cup) of rice when cooked. Instead of freshly cooked asparagus you can also use canned, bottled or frozen green or white asparagus.
