B A S I C C H I C K E N S O U P
--------------------------------------------------------------------------------
The vegetables included here, as well as the optional ones listed,
make up what are known as pot vegetables or soup greens.
FOR THE SOUP
One 5-to 6-pound fowl, or 7 to 8 lbs. of broilers, with neck and all giblets except liver
10 to cups water, as needed
2 medium carrots, scraped and quartered
2 or 3 celery stalks with leaves,
whole or cut in half
1 medium yellow onion,
whole or cut in half, peeled or unpeeled
3 parsley sprigs,
preferably the flat Italian type
8 to 10 black peppercorns
2 to 3 teaspoons coarse salt , or 1 to 2
teaspoons table salt or to taste
FOR THE OPTIONAL GARNISH
Chopped fresh parsley and/or dill
SERVES FOUR TO SIX AS MAIN COURSE
PREPARATION
Clean, trim , and singe chicken. Quarter the chicken if necessary;
Place quartered chicken in a close-fitting 5 quart soup pot. A whole
chicken should fit into a 6- to 7-quart pot. Add 10 cups water if you
use broilers or 12 if you use a fowl. Water should cover chicken.
Cover pot and bring to a boil. Reduce to a slow simmer and skim
foam as it rises to the surface. Soup should cook at a smile, a low
simmer that produces a sort of trembly, faint rippling just
below the surface.
When foam subsides, add all remaining ingredients with only 1 teaspoon
of salt. Cook chicken until it is loosening from the bone. If the chicken
is quartered, allow about 1-1/4 hours for cooking broilers and 2-1/2
to 3 hours for a fowl. Add more water during cooking if chicken is
not seven-eighths covered. Turn chicken 2 or 3 times during cooking.
Add salt gradually, tasting as the soup progresses.
Remove chicken, giblets, and bones and set aside. Pour soup through
a sieve, rinse pot and then return soup to pot if it is to be served
immediately. Skim fat from surface if it is to be served without being
stored.
Soup can be prepared in advance up to this point. If you are going to
store the soup, strain it over a bowl but do not skim. Cool thoroughly,
uncovered, then cover and place in a refrigerator. Store wrapped chicken
separately in the refrigerator. Discard (or nibble on) giblets, bone, and
soup vegetables.
Chicken can be reheated in soup, either in quarters with bones and skins
for a lusty dish or trimmed of bones and skin and cut into smaller easily
spooned pieces.
Sprinklings of chopped parsley and/or dill are lovely garnishes.
Recipe from "The Whole World Loves Chicken Soup"
Reproduced by permission from Warner Books .
Copyright © 1995 by Mimi Sheraton
B I O G R A P H Y
--------------------------------------------------------------------------------
Mimi Sheraton was born into a food-loving family in Brooklyn.
Her mother was an excellent cook and her father was a commission
merchant in the Washington Market, a wholesale produce market.
Growing up she was surrounded by talk of good food and cooking,
where to find the best fruits and vegetables and how
to recognize them. Though food was always her love and her hobby
it did not immediately become her vocation.
At the NYU School of Commerce she majored in marketing
and minored in journalism, graduating to find work writing
home furnishings copy at an advertising agency. She continued writing
about home furnishings at Good Housekeeping magazine until
she attended the New York School of Interior Design
and became a certified professional decorator,
eventually becoming homefurnishings editor of Seventeen magazine.
It was at Seventeen magazine that Mimi's lifelong interest in food
began to blossom. While traveling for her duties as an editor
she researched furniture designers, china and silver factories,
but for herself she researched food. She went to restaurants and markets
all over the world, taking photographs, tasting everything, and returning
to the States with specialized cooking and serving utensils,
and cookbooks. At the time she was sharing an office with
the food editor, and she soon began to experiment in the adjoining
test kitchen. Not long after that Mimi became
the new Seventeen magazine food editor.
She continued to write about food when she moved to House Beautiful
as the managing editor of their supplements division.
Succumbing wholeheartedly to her passion for food, Mimi spent
the next twenty years traveling the world and free-lancing.
As a freelancer she produced food and design themed exhibitions
for the Hallmark Gallery such as "Bread & Wine," "Celebrations,"
"Design: Italian Style," "American Needlework, Past & Present,"
and "Antique Tools." Mimi did menu research for Restaurant Associates
when they were designing the Four Seasons and Zum Zum.
She also developed patient and coffee shop menus and recipes at NYU
Hospital and served as a consultant to Georg Jensen.
In 1960 Mimi gathered folk art for Jensen's, did food research
for Restaurant Associates and traveled around the world in
four and a half months to write "City Portraits," a guide
to sixty cities, all in one trip.
Mimi has taken cooking courses at the China Institute in New York,
at Le Cordon Bleu in Paris and studied with private teachers
in Copenhagen, Beirut, Phnom Penh and Istanbul. Her columns about food
have been published in many magazines, including Town & Country,
The Village Voice, Eros, Esquire, Mademoiselle and Coronet.
In December of 1975, Mimi became the food critic at the New York Times,
where she remained for eight years.
Upon leaving the Times in 1983, Mimi went on to serve as a food critic
and reporter for Time magazine, spending three weeks in China to do
a major report on food. For Conde Nast Traveler she flew "business class"
around the world to report on the food of 11 different airlines,
and traveled around the United States for one year to find candidates
for the annual Distinguished Restaurant Award that the Traveler
gives to 50 U.S. restaurants each year.
Since that time Mimi has also written for Harper's Bazaar, Vogue,
Audubon, The New York Times Magazine, The Sophisticated Traveler
and Smart Money.
She has lectured on food criticism at Cornell's Hotel
and Restaurant School and at the Culinary Institute of
America in St. Helena, California.
For her work in New York magazine Mimi won a Penney-Missouri Journalism
prize and has won a Front Page Award for her work in the New York Times.
Most recently Mimi has been a monthly contributor to New Woman
magazine while working on a book about the great food markets
of the world for Harry N. Abrams. She is also writing
"An Oral History of the Bialy," and is curating an exhibition
on Food and Fashion for the Fashion Institute of Technology
that is planned for the fall of 1997.
Mimi Sheraton still resides in Greenwich Village as she has for the past 50
years, where she tends her garden and lives with her husband
Richard Falcone. She has one son, Marc Falcone
No comments:
Post a Comment