Writing this series has me on quite a journey. We've talked about so many of the elements that go into making a truly incredible chicken soup: the fat, the feet, the organs, the age... and most importantly the blood. I hope you've learned as much as me, so with no further ado enjoy the recipe!
Heritage Chicken Soup
Prep time: 1-2 hours
Cook time: 8- 10 hours
1 whole 4-6 lb heritage stewing chicken including the feet, gizzard, heart and neck - (if you source smaller 2-3 pound hens than you can use 2 birds)
2-4 tablespoons schmaltz (add more or less shmaltz depending on how fat your chicken is)
1 big bag of fresh or frozen vegetable scraps - such as onion skins & ends, carrot peels, celery leaves & buts, leek tops etc..
1/3 cup apple cider vinegar
2-3 medium yellow onions - quartered
1 head of garlic - 1/2 peeled and the other half minced
3/4 pound carrots - roughly chopped into large pieces
3/4 pound celery - roughly chopped into large pieces
3/4 pound cauliflower - roughly chopped (optional, adds thickness to the soup)
1 1/2 pound russet potatoes -peeled and halved or quartered
3/4 pound parsnip or celery root - peeled and roughly chopped into large pieces
1 head of fresh parsley - minced
1 pinch of dried thyme
Your choice of fresh herbs, I personally enjoy thyme or dill (optional)
A few cups of fully cooked noodles or rice (optional)
salt and freshly cracked pepper to taste (optional)
About the blog:
Welcome to The Kosher Omnivore's Quest! My old blog on kosher slaughter, kosher meat, and animal welfare. For new content check out my new website, The Kosher Cut™. There you'll find: blog posts about shechita and related topics, educational slaughter presentations, kosher slaughter training, and a selection of high quality professional kosher slaughter equipment.