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Great Scott!

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Shalthat Shalom

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Common
Cents

by Sharon Stein

IS IT SOUP YET?

We all know that with the cold and flu season on the way that chicken soup
is the best medicine. Here is a recipe for basic chicken stock and one for
the more adventuresome cook, chicken corn soup.

BASIC CHICKEN STOCK

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1 Empire Kosher whole fryer, pullet, or fowl
2 Tbsp. salt
1/2 tsp. pepper
1 Tbsp. parsley
1 large onion
1 large carrot, chunked
2 stalks celery, chunked
2 cloves garlic
1 bay leaf
Place chicken in large pot. Pour 4 quarts of water into pan, cover and
bring to boil. Reduce heat, add salt, onion, celery, carrot, parsley, pepper
and garlic. Simmer uncovered about 3 hours. Skim surface several times
during cooking, add more water, if necessary. Remove chicken. Pour
stock through fine mesh strainer. Discard vegetables. When stock is cool,
refrigerate or freeze, as desired. Remove skin and bones from chicken and
then refrigerate or freeze, as desired.
Serves 10, 100 calories per 8-ounce serving. -

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CHICKEN CORN SOUP

1 Empire Kosher fryer chicken, cooked and skinned
1 Tbsp. margarine
1/2 cup onion, finely chopped
1/4 cup flour -
4 cups chicken broth
16 oz. can whole kernel corn, drained
1/2 tsp. paprika
2 Tbsp. white wine
Debone the chicken and break into bit-size pieces. Melt margarine in a
large saucepan over medium heat. Add onion, stirring until golden
brown, about 5 minutes. Add flour, stirring, and cook until light brown,
about 2 minutes. Slowly add chicken broth, stirring to prevent sticking.
Bring to boil, stirring, reduce heat to low and add corn and paprika.
Simmer 10 minutes. Add chicken and simmer 5 more minutes. Add wine,
stir and heat through.
Serves 6-8, 225 calories per 6-ounce serving.

Yours truly,

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