GERMAINE SWANSON'S CHICKEN SOUP
Provided by Marian Burros
Categories soups and stews, appetizer
Time 4h
Yield about 5 quarts
Number Of Ingredients 8
Steps:
- Place onion directly on a gas burner or under an electric broiler, and roast it, turning with tongs, until it is lightly browned on all sides.
- Cut the ginger in half lengthwise. Using a side of a heavy cleaver or chef's knife, smash ginger all over. This will release its full flavor.
- Skin chicken bones, and rinse well. Place bones, onion, ginger and spices in a large soup pot. Add 3 gallons of water, and bring to a boil over high heat. Lower heat to medium-low, and simmer for 3 hours, skimming foam and fat off the surface with a slotted spoon until the stock becomes clear and is reduced by half.
- Strain stock through a fine sieve, and discard the solids. Refrigerate overnight. Next day, remove all fat from the surface.
- Bring stock to a boil, and cook 5 minutes; then, add sugar and salt, and serve.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 15 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 179 milligrams, Sugar 2 grams, TransFat 0 grams
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