|Pennsylvania Dutch Chicken Corn Soup|
by Le Creuset
Ideally, this is a two-day or morning-into-afternoon production. Cook the chicken, remove from the broth, cover tightly and refrigerate. Refrigerate the broth so that the fat will rise to the top and solidify. It can then be easily removed. You have the option of skinning the chicken before making the broth, which will remove some of the fat, but also some of the flavor. And this soup is certainly flavorful!
1 broiler or frying chicken, 3 to 4 pounds, cut into quarters and rinsed
Place the chicken parts in the French Oven along with the celery, onions and carrots. Cover with the water and add 1 teaspoon salt. Bring to a vigorous boil for 15 minutes, skimming any residue that accumulates on the surface. Reduce the heat to medium-low, cover, and simmer for 2 hours, adjusting heat to just maintain a simmer and skimming as necessary.
Remove from the heat and refrigerate until cool enough to handle. (See note above.)
Remove chicken from the liquid. Skin, debone, and cut into bite-size pieces. Reserve the chicken moistened with a little broth. Return broth to a boil and add corn, parsley, tarragon, noodles, salt and pepper, and red bell pepper. After 5 minutes, add the chicken. Reduce the heat and simmer 5 more minutes. Garnish servings with slices of hard-cooked egg.
Yield: Serves: 6–8
Recipes: Soup, Chicken, Meat, Kosher