Local man a finalist in national chicken soup contest
March 18, 2009
Circulation: 134,350
West Palm Beach resident Wolfgang Hanau was just named as a finalist in a national search for the best chicken soup recipe in America!
Wolfgang entered the contest with his “Mamma’s Chicken Soup” original recipe.
Originally from Bavaria, Wolfgang, lives in West Palm Beach and has traveled extensively. He and his wife Diana, from the Dominican Republic, are highly conscious of eating foods free of artificial preservatives and chemicals.
Wolfgang sees it as “our possibility to preserve all the natural resources” we have been blessed with. As Wolfgang explores the world, he comes up with creative recipes inspired by regional cuisines.”
The contest is sponsored by the National Jewish Outreach Program just in time for its annual Shabbat Across America/Canada Program to be held around the country on March 20th. The recipes are being unveiled just in time for families planning for Passover.
Here’s his recipe: “Mamma’s Chicken Soup” Wolfgang Hanau, West Palm Beach, FL
Ingredients: 1 large broiler 4 1/2- 5 lbs, cut into 8 pieces 12 cups water, or just enough to cover chicken and vegetables 4 stalks celery with their leaves, cleaned 4 carrots, peeled but left whole 2 parsnips, peeled 2 Kohlrabi, peeled 2 leeks or substitute with a large onion, if leeks are not available 1/2 bunch parsley, leave stems on 1 bunch dill, stems included 2 tablespoons Kosher salt 2 teaspoons white pepper 2 cloves garlic, peeled, but left whole
Wash chicken pieces well and remove any feathers. Pull away any excessive fat . Do not remove the skin, it adds flavor to the soup. Place chicken in a 8-10 qt. soup kettle and add 12 cups cold water. Wash celery and cut each stalk in half crosswise and add to pot. Cut each carrot in half crosswise and then cut down in the middle add these to the pot. Cut the parsnips and Kohlrabi in half lengthwise and add these to the pot. Trim the ends of the leeks , cut in half lengthwise and wash carefully under running cold water, separating the layers to remove all the sand. Cut leeks in half crosswise and add to the pot. Wash parsley and dill and add to pot along with a little salt and pepper and garlic cloves. (Leave the final adjusting in seasoning after the soup is finished.)
Bring to boil and immediately lower heat to a simmer. (The key words to cooking soup is “simmer gently”. A violent boil will make your soup cloudy.) Cook for 10 minutes and skim away the scum that forms on the top. Continue to simmer gently for 1 hour longer. Skim away any fat that has risen to the surface of the soup or degrease the broth in a degreasing pitcher. Of course if you have the time, you can simply chill the soup until the fat congeals and remove it that way.
There are several ways you can serve the chicken soup. My mother would remove the greens and vegetables and the chicken pieces. The soup would be strained to a clear broth and served as its own course with the noodles, Matzo balls or Kreplach. The soup greens would be transformed into delicious latkes and served as a side dish along with the boiled chicken. I like to serve everything together in a large bowl, the broth the veggies, the chicken and throw in a couple of kreplach. I call it “Chicken in a Pot” and there is nothing like it for curing colds, tummy aches or just for a plain bad day.
No comments:
Post a Comment