Greg’s Chicken Soup

Dr Greg making soup.

Defrost chicken. Place in a large pot or pressure cooker.  Cover pieces with water. Bring to a boil. Pressure cook for 20 minutes or simmer for 4 hours.

Let cool. Remove pieces. Separate meat from skin and bones. Save the meat. (we give the rest to our dog.)

Chill over night or for several hours. Skim off fat and save. (yields 1/2 cup fat, 2 quarts broth.)

Add vegetables, left over grains, noodles herbs, etc as desired to the broth. Simmer for 1/2 hour.  Add back chicken meat, chicken fat, salt and pepper to taste.  Enjoy!

  Extra fat (known as ‘schmaltz’ in Yiddish), is a good frying medium. Place in a sauce pan on very low heat until all the water boils away and save in a glass jar for frying.

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