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LEARNING
DISABILITIES

CLINIC

Clinical 'Ruching •
zerapeutic 'Ilttoring

3/3
2000

108

433-3323

eld Hilis

(cut in half), 4 diced arti-
choke bottoms and
spinach and bring to a
boil. Reduce heat and
simmer one hour. Add
more water if necessary to
equal 2 1 /2-3 quarts. Five
minutes before serving,
add the garlic and chicken
meat. Season to taste
with salt and pepper and
serve.

DR. BENJAMIN
OVERSTREET'S
CHICKEN SOUP

According to Chili Joe
and Chef Curtis, this
recipe was found in an old
violin case that Chili Joe
purchased years ago at a
garage sale. Legend has it
that Dr. Overstreet was a
traveling medicine man.
Maybe this was his recipe
for a cure for the cold?

Basic Chicken Stock:

1 4-pound roasting
chicken
Rabbi Norman Roman was an impartial judge.
8 cups water
2 large onions,
quartered
1 /2 10-ounce package frozen
chopped spinach, thawed and
6 celery ribs, left whole
drained
4 large carrots, split in half
3 /4 cup long grain uncooked white
lengthwise
rice or 1 1/2 cups cooked rice
4 cloves of garlic, halved
10 black peppercorns
1 /2 cup fresh-squeezed lemon juice
3 large garlic cloves, minced
1 t. dried thyme
salt and pepper to taste
1 T. salt
Place the chicken in a large stock-
pot. Cover with water and bring to an
Soup Ingredients:
immediate boil. Remove the chicken
5 carrots peeled and cut on the bias
from the pot and discard the water.
1 large parsnip, peeled and diced
Return the chicken to the pot and
into 1/4 cubes
cover again with water and 1 /2 cup of
3 celery ribs, diced
the carrots, all the celery, onions and
1 16-ounce bag frozen peas
bay leaves. Partially cover the pot and
1 16-ounce bag frozen corn
1 16-ounce bag thin egg noodles,
simmer for 2 hours or until the chick-
en is tender, but not falling apart.
uncooked
Remove the hen to a large platter
4 chicken bouillon cubes "
and, when cool enough to handle,
salt and pepper to taste
remove the meat from the bones, dis-
Put the chicken and all the stock
carding the skin. Shred the white
ingredients in a 12-quart stockpot.
meat, measure out one cup and set
Cover with water and bring to a boil.
aside. Reserve the remainder of the
Reduce the heat and simmer the
meat for a chicken salad or other
broth for 2 hours.
Remove the cooked chicken to a
recipe.
Strain the liquid into a large bowl
chopping board or plate. Strain the
and discard everything in the strainer.
stock to remove all the vegetables and
Cool the soup and refrigerate
chicken parts. Reserve the stock.
overnight. Remove all the fat that has
Skim the fat from the top of the
hardened on the surface.
stock. To make skimming the fat easi-
To make the soup, start with the
er, place the stock in the refrigerator
defatted chicken stock. Add the rice,
for at least an hour; the fat will solidi-
lemon juice, remaining baby carrots
fy and be easier to remove.