Polish Chicken Bone Soup
A traditional Polish Soup that is
nutritional and delicious.
Ingredients:1 roasted chicken carcass cut in half
1 package of gizzards
2 chicken thighs
2 medium onions, peeled, and cut in wedges
4 cloves of garlic
5 washed, peeled and trimmed carrots
1 wedge of cabbage
4 stalks of celery
1 thoroughly washed and peeled parsnip
3 bay leaves
15 peppercorns
a few sprigs of fresh parsley or 1 tsp. dried parsley
a few shakes of dried thyme
1½ tbsp. salt (adjust to your taste)
2 gallon of water
4 tbsp. olive oil
Directions
In the bottom of a large stock pot, place the olive oil, chicken carcass, gizzards, onions and garlic and turn on medium heat to start a gently browning.
After a few minutes of turning the chicken on all sides, add in the water.
Bring the soup to a boil then lower the heat. Simmer on low for 2 hours. Skim off any foam that comes to the top of the pot.
Cover and simmer a few more hours on low, then add in all the vegetables and seasonings.
Continue simmering on low for another hour, total time should be 6-8 hours or even more if you have the time.
Strain the broth into another pot, and pull the chicken meat off the bones placing on the side.
In a separate pot, cook noodles or pastina of choice, or use my authentic homemade poured kluski recipe, Lane Kluski
Serve with the with the pastina, and meat, garnish with fresh torn parsley. Freeze the remaining soup by ladling into large freezer-safe containers for future recipes.
Lane Kluski or Free Form Noodles
This recipe comes directly from my Babci Anna, whom I remember conjuring up
all kinds of delicious Polish food. Babci ran a catering business and loved
to cook for others. These free form noodles takes any ordinary soup and
makes them fun, tasty and different, and quite extraordinary.
Lan a Klu setch kee’ was the name she gave these fancy noodles that are
made by pouring the simple batter into vigorously boiling water. Three
ingredients and a bit of cooking artistry, and your Lane Kluski are
immediately at the ready for your next bowl of soup.
Poured Noodles-a Polish Specialty-Lane Kluski
Servings: 4Time: 30 minutes
Difficulty: easy
Freshly made egg noodles that give any ordinary bowl of soup a new and fun flavor dimension that will make you love plain soup again.
Orginal recipe by Anna Zachowski and modified by Gourmetmarichef
Ingredients2 large organic eggs
½ c. Ultra-fine “00” Organic Unbleached Flour
¼ tsp. fine sea salt
2 tbsp. water if batter is too thick
1 pot of boiling water for cooking the noodles
Directions
Break 2 eggs into a large cup with a spout and whisk for about 2 minutes. Slowly incorporate the flour and salt making sure to beat out all of the lumps.
If the batter is too thick to pour, add very little at a time, the water until it is pourable but not watery.
Bring the pot of water to a vigorous boil and slowly pour a cup of the batter in thin stream, directly into the pot. If you pour too much at once, it will form globs. Keep the water boiling and stir gently while cooking the noodles for 1 minute.
Hint: Try to pour a steady stream so they become noodle-like. Repeat until all of the batter is used up.
Scoop the kluski out of the boiling water and drain in a strainer. They can be immediately used in a soup recipe, or buttered with vegetables.
Break 2 eggs into a large cup with a spout and whisk for about 2 minutes. Slowly incorporate the flour and salt making sure to beat out all of the lumps.
If the batter is too thick to pour, add very little at a time, the water until it is pourable but not watery.
Bring the pot of water to a vigorous boil and slowly pour a cup of the batter in thin stream, directly into the pot. If you pour too much at once, it will form globs. Keep the water boiling and stir gently while cooking the noodles for 1 minute.
Hint: Try to pour a steady stream so they become noodle-like. Repeat until all of the batter is used up.
Scoop the kluski out of the boiling water and drain in a strainer. They can be immediately used in a soup recipe, or buttered with vegetables.
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