Chicken Soup {Rosół}
In my home growing up and to this day, chicken soup is served every Sunday. No deviation from it… ever. Every weekend we had chicken noodle soup for the first course, and chicken meat from the soup with potatoes and a salad for second course. For many years, both sides of my grandparents raised chickens, and I’ve seen the birds butchered, fathers plucked and cleaned the day before in preparation for Sunday dinner. Seeing chicken’s whole circle of life, from the egg to my table definitely made me appreciate food a lot more. It took time, dedication and consistency to bring food to the table, unlike the convenient ways we’ve gotten so used to these days.
Because of this family tradition the smell of chicken soup reminds me of home. My dad and I always negotiated to see who got the gizzards and neck, and legs were always my brother’s favorites. It’s a simple staple and a base to many soups, and I believe everyone should know how to make a good bowl of chicken soup.
You will need:
1 good quality whole chicken
3 carrots
1 parsnip
1/2 of a celery root
1/4 of an onion
1-2 dried shiitake mushrooms
A few sprigs of green parsley
4 bay leaves
6 allspice
6 peppercorns
Salt
1. Wash chicken and vegetables and place in a large pot. Fill with water to cover meat.
2. Place onion on an open flame of the burner and burn both sides of the cut quarter. Add to the mix.
3. Cover the pot and simmer on low for about 1 hour.
4. When chicken is tender and falls off the bone, remove and take off the bone.
5. Fill each serving bowl with a few scoops of boiled pasta (I like the thin egg noodles or angle hair pasta), add a few slices of carrot, as much meat as you’d like and garnish with a pinch of chopped parsley. Fill bowl with liquid and enjoy!
Do you have a Sunday dinner traditions? What are they?
