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|Straciatella with Homemade Chicken Soup
|Recipe contributed by Dennis De Klerk
- 1 whole chicken hacked into 12 pieces
- Gizzards, heart, liver and neck
- 3 ribs celery and leaves cut into nine pieces
- 2 bay leaves
- 2 large cloves garlic
- 1 large onion quartered
- 16-20 ounces fresh spinach well rinsed and chopped into one inch pieces
- 4 large eggs
- 1/4 cup finely grated pecorino romano
- Salt & pepper
Place cut up chicken, innards, celery, onion, bay leaves, garlic in a large stock pot. Add water to cover ingredients by 3 inches or so. Salt (3-4 tablespoons kosher salt) and pepper to taste. Place lid and bring to a boil. Lower to a gentle simmer, leaving lid ajar, for 5 hours. Skim top for scum and grease periodically. Allow to cool then strain through large colander lined with cheese cloth into a large bowl. Refrigerate, remove congealed fat.
Straciatella - Use about two quarts of soup. Bring to a gentle boil. Drop in spinach and cook for 5 minutes. In a small bowl beat eggs and cheese. Using a fork stir simmering soup continually while slowly pouring egg cheese mixture into pot. Let straciatella simmer about one minute then turn off heat. Break any large egg curds with fork. Serve immediately with extra grated cheese. Serves 6-8.
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