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Sunday
Chicken
Soup
(Batschka)
by June Meyers, 16 Aug 2011 |
Comment: I remember going
to the poultry store with my
grandma to buy live chickens.
The man in the store would kill
it for you by twisting its neck
quickly, then dunking it in a
vat full of boiling water, and
someone would pull off
the feathers. Grandma would
take it home to cut out the guts and cut off the head
and feet. Oh My! How that poultry store smelled. And
noisy, with all the crates with chickens squawking and
live ducks and geese quacking. We children were always
very curious to see if there were any unlaid eggs in the
chicken. How we teased one another with the cut-off
chicken feet. By pressing a spot on the foot you could
make the claws open and close. We all watched as our
grandma singed off any remaining feathers by holding the
chicken over the open gas flame. Those were the good
old days? That was a lot of work! But those chickens
tasted much better than the chickens of today.
-
1 fat hen or
chicken parts disjointed
(about 5 lbs.)
-
4 or 5
carrots, whole
-
1 whole
parsley root with greens on
top
-
1 or 2 onions
each stuck with a whole
clove
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2 or 3 ribs
of celery
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1 small whole
tomato (to give a rosy glow
to the soup)
-
4 quarts
water
-
1½
tablespoons salt
-
¼ teaspoon
freshly ground black pepper
-
⅛ teaspoon
ground or a few slices of
mace
Cook chicken in
pot with water, skimming the
scum off when the soup starts to
boil. Place all the vegetables
and spices in the pot.
Cook over a low flame until the
chicken is tender. Remove as
much fat as possible. Strain
soup and serve with broad
noodles or liver dumplings. Eat
chicken on the side with Dill
Sauce.
Dill Sauce for
Chicken or Beef
[Edited by Rose Mary Keller Hughes. Published at DVHH by
Jody McKim Pharr, 16 Aug 2011] |
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