Simple Chicken Soup (Rosol)

It is so cold these days that I can't seem to warm up. So I think it makes sense to start the blog (and the very first recipe) with simple chicken soup - or "Polish Penicillin" as my father calls it.

The best part of this recipe is how simple it is. No need for measuring - just throw everything into a large pot and let it sit on the stove for a few hours. The longer it simmers, the stronger the flavors in the broth.

Ingredients

• a few whole black peppercorns
• 5-10 sprigs fresh flat-leaf parsley (depends how much you like it - you can also use dill)
• 1 dried bay leaf
• 2 large carrots, scrubbed, halved or cut into thirds (whatever fits your pot)
• 2 stalks celery, halved or cut into thirds
• 1 parsnip cut into thirds
• 1 onion quartered
• 1 four-pound chicken, cut into 6 pieces (martha's how-to)
• salt to taste

Directions

1. Cut the chicken and remove most of it's skin (the skin is essentially fat, so removing it now will save time skimming later and make a healthier soup). Rinse chicken in cold water. Thoroughly scrub parsnip and carrots to remove dirt.
2. Place peppercorns, parsley, bay leaf, carrots, celery, chicken, parsnip, and onion into a large stockpot. Add enough cold water to cover - don't worry about using too much water, it is better to cook it longer than to add water. Bring to a boil. Reduce to a very low flame (for a gentle simmer), and cook for approximately three hours.
3. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Remove any brown "scum" that comes to the surface.
4. Once chicken is cooked through and falls easily from the bone (as little as 1 hour) remove the chicken and refrigerate (optional).
5. Cook noodles (egg noodles or homemade) separately.
6. Salt broth to taste.
7. Add chicken and noodles immediately before serving.
8. (If you have leftovers - keep the broth for stock. Should keep a couple months in the refrigerator. The thick white film that will form on top of the broth is simply oil and fat and can be easily skimmed off after refrigerating a couple hours.)

Note about chicken: Salmonella is something one should stay vigilant about, especially with children and the elderly. I like to keep keep Clorox wipes in the kitchen to quickly clean up after handling and cutting raw chicken.