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What You Need:
(To Serve: 6 to 8)
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1 to 1½ pounds chicken parts (necks, wings, backs, giblets)
1 small veal knuckle (about ½ pound)
8 peppercorns
1 teaspoon salt
2½ quarts chicken stock, fresh or canned, or water, or part chicken stock and part water
4 tablespoons butter
½ cup finely chopped onions
½ cup diced carrots (¼-inch chunks)
½ cup diced celery (¼-inch chunks)
½ cup diced parsnips (¼-inch chunks)
2 tablespoons flour
3 tablespoons finely chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. In a 4- or 5-quart casserole or soup kettle, combine the chicken parts, veal knuckle, peppercorns, salt and stock and/or water. Add more stock or water, if necessary, to cover by an inch.
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2. Bring the liquid to a boil over high heat, skimming the scum from the surface as it rises. Then partially cover the pan and reduce the heat to its lowest point; bubbles should barely break on the surface. Simmer slowly for 1½ to 2 hours.
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3. Meanwhile, in a 10- or 12-inch skillet, melt the butter. When the foam subsides, add the onions and cook over moderate heat for 2 or 3 minutes, then add the diced carrots, celery and parsnips.
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4. Stir them to coat them with the butter. Cover the skillet tightly and cook the vegetables over the lowest possible heat for 15 to 20 minutes, or until they are barely tender.
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5. Check the pan occasionally and add a tablespoon of the chicken stock from the casserole if necessary to keep the vegetables from browning.
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6. Pour the soup through a large sieve into a large bowl. Remove all the edible parts of the chicken and dice them coarsely. Discard the skin, bones, veal knuckle and the peppercorns. Return the stock to the large casserole, skim off as much surface fat as you can, and bring it to a simmer again.
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7. Now, off the heat, sprinkle the flour over the vegetables in the skillet. Stir together until the flour is thoroughly absorbed. Still off the heat, gently stir in 2 cups of the simmering stock, then return the skillet to the heat and, stirring constantly, cook for 5 to 10 minutes, or until the stock is smooth and thick.
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8. Pour the entire contents of the skillet into the simmering soup stock, whisking all the while. Add the diced chicken and bring the soup almost to a boil, then reduce the heat and simmer, partially covered, for 5 to 10 minutes longer.
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9. Taste for seasoning; it may need more salt. Pour the soup into a tureen and add the parsley.
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10. Austrians traditionally serve dumplings with this soup and usually cook them in it. Liver dumplings are a favorite.
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