Edie's Chicken Soup
Two fryers, cut up
1 yellow onion
dash of Tabasco
Enough water to cover everything
sea salt & freshly ground black
Put all ingredients into a large soup kettle. There is no need to peel or
slice or chop any of the veggies. Just add them whole and unpeeled. Place over
medium high heat and bring to a boil.
Turn the temperature down and allow to
simmer. This is the part that requires patience. Most people don't cook their
soup long enough. I simmer the soup gently for almost 24 hours.
water if the level gets too low. By cooking very slowly for a long time, you'll
get all of the wonderful flavor out of the bones, skin, and meat.
When the soup has cooked/simmered overnight, turn the heat off, cover it, and
allow it to return to room temperature. When the soup is sufficiently cooled,
strain it through a colander into a large container.
Cover the container and
place it somewhere cool, such as your refrigerator. In the wintertime, I place
it on a shelf in my garage. Let it sit overnight.
The fat will all rise to
the surface and congeal. The next morning, scrape the fat off of the top of the
broth. The broth, because it has been cooked with bones, should be gelatinous,
Once you have scraped the fat off, you can bring your broth back to room
temperature, or warm it, and it will become liquid again. Now you can use it in
recipes. It freezes