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Short Summary
Main recommendation: Make clear, flavorful Jewish chicken soup by simmering chicken bones with vegetables, skimming the foam ("schmutz") off the top before adding spices, steeping for three hours, then straining and chilling overnight so excess fat can be lifted off. Salt is added only at the end, after the flavors have developed.
Key Points
- Skim the schmutz before adding flavorings, because seasonings added too early would be removed along with the foam.
- Add the aromatics (peppercorns and either allspice or cloves) only after the soup is clear, so the flavor is kept.
- Use beef marrow bones alongside chicken bones to add richness and depth so the soup doesn't taste one-note.
- Strain the soup for a crystal-clear broth, then refrigerate overnight so the flavors develop and fat can be removed.
- The speaker recommends serving the soup elegantly with angel hair pasta and raw julienned zucchini, carrots, and dill, with hot soup poured over them.
Details Worth Noting
- Concrete instructions:
- Use about 3 lbs of chicken bones (meat can be removed for other use), plus beef marrow bones for richness.
- Add coarse-chopped vegetables: 5 carrots, parsnips, one onion, and plenty of garlic (cut crosswise and added unpeeled). If parsley root is unavailable, add an extra parsnip and an extra turnip.
- Add all ingredients that don't float (bones, vegetables, garlic, onion) to the pot and cover with water.
- Bring to a low simmer and skim off the foam (schmutz) from the top.
- After skimming, add a bunch of parsley sprigs and about 1/2 teaspoon of peppercorns (up to a full teaspoon for more kick), plus either four allspice berries (Middle Eastern style) or two cloves (French style).
- Simmer gently for three hours, then season to taste with salt (the speaker suggests often a good pinch or two, adjusted to preference).
- Turn off the heat and strain through a fine mesh strainer, or line it with cheesecloth for extra clarity.
- Refrigerate overnight; once cooled, skim off the congealed fat from the surface.
- Serve elegantly: place angel hair pasta in the bowl, add raw julienned zucchini, carrots, and dill, then pour hot soup over the top.
- The speaker suggests using the strained marrow from the marrow bones, spread on bread like butter, and cooking rice in the stock instead of water.
Bottom Line
Clear, deeply flavored chicken soup comes from a patient process: skim first, season late, simmer for hours, strain, and chill overnight before serving.
