Germaine Swanson's Chicken Soup
Published February 2, 1999
- Total Time
- 4 hours
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Ingredients
1 medium yellow onion, unpeeled
1 4-inch piece of fresh ginger
8 to 10 pounds chicken backbones
2 whole star anise pods
2 cinnamon sticks (each 2 inches long)
5 whole cloves
⅓ cup turbinado (raw) sugar
2 teaspoons salt
Nutritional analysis per serving
2 grams carbs; 73 milligrams cholesterol; 217 calories; 6 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 15 grams fat; 179 milligrams sodium; 18 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place onion directly on a gas burner or under an electric broiler, and roast it, turning with tongs, until it is lightly browned on all sides.
- Step 2
Cut the ginger in half lengthwise. Using a side of a heavy cleaver or chef's knife, smash ginger all over. This will release its full flavor.
- Step 3
Skin chicken bones, and rinse well. Place bones, onion, ginger and spices in a large soup pot. Add 3 gallons of water, and bring to a boil over high heat. Lower heat to medium-low, and simmer for 3 hours, skimming foam and fat off the surface with a slotted spoon until the stock becomes clear and is reduced by half.
- Step 4
Strain stock through a fine sieve, and discard the solids. Refrigerate overnight. Next day, remove all fat from the surface.
- Step 5
Bring stock to a boil, and cook 5 minutes; then, add sugar and salt, and serve.
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