Jewish mamma's chicken soup.

[maycm]

Needs to made a day ahead. Cures coughs, colds, and many other ills.

Ingredients
Two chicken carcasses
One large squashy tomato
One onion
2 sticks celery (with leafy tops on)
3 large carrots
1 chicken stock cube, salt, pepper to taste.

Put the chicken carcasses in a large pot and pour enough water over to at least cover

Bring to boil and let it simmer for 10 minutes.

Switch off heat and use a spoon to skim off any scummy stuff that has floated to the surface.

Cut up the carrots into thirds and add.
Chop the celery (leaving the leafy stuff intact) and add.
Add the large tomato (whole) and the onion (peeled but whole)
Add the stock cube, and seasonings.

Cover, bring to a very low simmer, it should be just barely bubbling, and continue simmering for three hours.

After three hours, switch off heat, allow to cool, then strain the soup, keeping back the carrots and celery if you think you?d like to add these back later, then put the soup in the fridge overnight.

Next day, use a spoon to skim off any fat that is on top of the soup, reheat and serve.

[faceless]

I've often wondered about this and I think I'll give it a try next time I cook a chicken...

cheers