Fine chicken soup | Weekly magazine for agriculture and rural life

Now is the season for chicken soup. It warms on cold days, and is also good for colds. Chef Ludger Schettel from Hotel Schettel in Olsberg, Hochsauerlandkreis, explains how the stock works.

Ingredients: You will need one or two chickens for the soup, water, carrots, the white part of the leek, an eighth of celery and half an onion. The aroma brings salt, pepper, three juniper berries, five grains of allspice and two bay leaves. The chef does not use the chicken breast for the soup, but separates it and uses it for fricassee, for example.

First in the oven: Before the chicken is cooked in the soup pot, the chef bakes the wings, drumsticks and thickly sliced ​​loin in the oven at 180 °C for about 25 minutes. That brings out the flavor. The meat and bones must not darken, otherwise the soup will be bitter.

Then in the pot: Pour cold water over the baked parts in a pot. add salt. Heat the liquid slowly with the lid halfway up. Use a slotted spoon to remove any cloudiness that rises. Cut leeks, carrots and celery into pieces and add to the liquid with spices and onions. Simmer gently for about 1.5 hours.

lose fat: Pour the cooked soup through a thick strainer into the pot, add a little salt and leave to cool. A layer of fat forms on the soup. Take this off. Heat the soup to serve. In order to get a particularly fine soup, the chefs leave it to boil again. Read how to do this in the box on the left.

Clarify the chicken soup

If the soup needs to be very aromatic and clear, professional chefs reheat it a second time and remove suspended substances. Experts then call them broth or consommé.

There are several ways to clarify the soup, that is, to remove small particles. Ludger Schettel makes a mixture of finely chopped chicken for the soup, finely chopped carrots, finely chopped leek whites and celery cubes, and a snow of three egg whites.
Two juniper berries, five grains of allspice and a bay leaf are added as spices. Refrigerate this mixture for two hours.

Then it is put in cold soup and cooked with it. Stir often so that nothing settles to the bottom. The protein coagulates. It binds suspended substances in the broth and rises to the surface as a gray-white foam. Continue skimming the foam.

Once it boils, reduce the heat and let the soup steep for an hour.

At the end, put a sieve with a cotton cloth on the pot and pour the soup. If necessary, taste the soup again and serve it hot, for example with blanched vegetables cut into cubes.

If you have leftovers, you can freeze this soup and use it as a base for sauces and stews.

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Hot soup


Stefani Schulze Langenhorst

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