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The Patriot Pantry SOUP...IT’S GOOD FOR WHA WHAT AILS YOU. By John Cicarelli Proprietor, W.L. Goodfellows and Co.

Now that we’ve all made it through the holidays unscathed, I

would like to wish our readers a very Happy New Year! That

being said, it’s time for you to open up your pantry along with

that fancy cook book you got for Christmas and start creating

some new traditions for your family.

Speaking of the weather, it’s been quite frightful outside lately

so let’s make the inside delightful...starting with your kitchen!

Nothing tastes better on a blustery winter’s day or night than a

bowl of slow cooked, hearty homemade soup. Its makes for a great meal when

served with crusty rustic bread. Made with an assortment of fresh vegetables,

meats, noodles, seasonings or anything else that you might enjoy. You are only

limited by your imagination. Make it your own creation; the only rule is, there

are no rules!

Before we can made a great soup, we need a great stock. Stock, not chicken

broth, is made from chicken parts that have the least amount of flesh and more

bone. The best parts to use for a really delicious chicken stock are necks, wings

and thighs. These parts contain mostly dark chicken meat which are full of flavor

and stand up to the simmering required. Using these parts is the best way to in-

sure your stock contains the most gelatin, which gives it’s that natural dense

body and bold flavor. The key to a great stock is to slowly reduce it so the

flavors become more concentrated.

Homemade Chicken Stock

3 lbs. assorted chicken necks, backs & wings

1 large sweet onion, cut up into large pieces

2-3 regular carrots, chopped roughly

4 ribs celery, cut up into large pieces

1 head garlic, sliced in half

1 bay leaf, fresh parsley

kosher salt, freshly cracked black pepper

1. Drizzle and coat all your prepared vegetables and chicken parts with olive oil

then roast them in the oven at 425 for about an hour. When your chicken and

veggies are browned, take them from the oven and transfer them to your stock

pot making sure to include all the rendered juices and brown bits from the bot-

tom of the roasting pan.

2. Fill your stockpot about 3/4 of the way full with cold water or enough to cover

everything plus 3 inches. Toss in a little kosher salt, fresh parsley and a bay leaf.

3. Set the pot on the stove over high heat. Bring it to a boil. When it starts to

boil, drop the heat to slow simmer for about 1 1/2- 2 hours. Skim fat off the top

as needed. When the stock is ready, strain the solids from the stock, discard the

solids and fine strain once more. Let the stock cool to room temperature, then

you can store it in the refrigerator for 2-3 days, or freeze it up to 3-4 months.

Use your stock to make endless soups and sauces.

Italian Wedding Soup

Meatballs:

3/4 pound ground beef

3/4 pound ground pork

2 eggs

1/2 cup grated Parmesan

1 Large grated onion

1 cup dry bread crumbs

2 teaspoons dried basil

1 teaspoon dried parsley

Soup:

8 cups fresh homemade chicken stock

4 eggs

1 cup grated Parmesan

2 heads escarole, cleaned and chopped

1 box of Orecchiette, Stars and others

1. In a large mixing bowl, combine the ground beef and pork, 2 eggs, bread

crumbs, basil, parsley and 1/2 cup Parmesan. Mix all the ingredients well and

form into mostly round bite-size meatballs about 1 1/2 inches.

2. Bring 8 cups of chicken stock to a simmer over medium heat. Drop the meat-

balls into the hot stock, as the meatballs begin to float (Approx. 7-8 min.) add

the escarole and continue to cook until its wilted. In a separate bowl, whip

together the remaining three eggs and one cup of grated cheese. While continu-

ously stirring the soup, gradually add the egg and cheese mixture into the stock

until it has been incorporated. Season the soup to taste with salt and pepper.

To submit your favorite family recipe, write a short history of the recipe and send it to us at:

patriotpantry@yahoo.com