Chicken Soup for a Winter that Won't End

"Snow is cold, rain is wet, chills my soul right to the marrow ..." Carole King

If you're suffering the slings and arrows of an outrageous spring, with snow and wind and weather that resembles January rather than April, here's a way to warm it up inside. Put on a pot of chicken soup! It is a perfect dinner, rich and delicious lunch, pairs perfectly with crusty bread, white wine and pasta/noodles. It's easy (easier than it looks!) and can serve six or more. Just put it into the pot and let it simmer! Top with grated parmagianno reggiano or your favorite oyster crackers.

Total cooking time – about 3-4 hours including prep

 Ingredients

1 whole air-cooled or air chilled chicken (about 3 lbs)

1 large onion, quartered

3 stalks celery, cut in half lengthwise and then into 3” pieces

1 lb. carrots, cut into 3” pieces (or get the small ones in bag)

1-1/2 cups College Inn chicken broth

3-4 chicken bouillon cubes

6 cups water (be sure the water is warm or hot before you add it to the pot – I use cold water out of the tap, put the bouillon cubes with the water in a measuring cup, and microwave it for a minute or two, then add to the pot)

Salt and pepper (I use French Sel de Mer and freshly ground pepper)

2 tbsp. butter

2 tbsp. high quality organic olive oil

Bouquet garni – 6 cloves garlic, 10 sprigs fresh parsley, 4 sprigs fresh thyme (or 1 tsp. dried thyme), 1 tsp. herbes de provence – wrapped up tightly in cheesecloth

Process

1. Into a large stock pot, heat butter and olive oil.

2. Salt and pepper chicken, and place whole chicken upside down in butter/olive oil,

3. Sear until browned. Turn chicken and sear on the other side.

4. Add onion, celery, carrots, broth, water, bouillon cubes, bouquet garni. Be sure the liquid covers the chicken almost completely.

5. Simmer on medium for about three hours. Watch the pot, maybe put a lid askew on it so that all the steam does not escape.

6. As it is simmering, you might want to add a little dried thyme to the top of the chicken and/or more salt and pepper.

If you use the air cooled chicken, there is (magically!) no scum to skim!! The best chicken ever!

7. When the soup is done, remove the chicken from the pot and debone it. Throw away the bones and put the chicken back into the pot. 

Serve piping hot with bread, buttered noodles, salad or just by itself. 

-->