If I use this soup reminds me of a common bond made with my Jewish friends – Chicken soup with love. The chicken soup during the cold days and days when I was cold or the flu in his youth. And my grandmother, who had come from Jerusalem, beginning Christmas Day. It’s always Christmas starts right on most of my other family Christmas. This Christmas we had Christmas Eve as a meal in itself. Sometimes New Year’s Day, too, or at a dinner with their families.
Chickens and turkeys are used in this recipe, both are equally good. To make the chicken broth, you need a piece of chicken that has legs. There are bones and joints that give the soup its distinctive flavor and the good qualities (now generally regarded as anti-inflammatory). Ideally, use a whole chicken.
Place chicken or chicken pieces in a saucepan. Add thyme, marjoram, sage, allspice, cinnamon (cinnamon or a few), and salt. Just sprinkle sprinkle many birds such as salt, when you click on the chips, then rub the whole chicken (and inside if you have a whole chicken). Add as much water as you cook the soup, plus a little extra to have to allow evaporation. The water must be at least on all flesh. It is a very versatile recipe, so you can add more water later if needed. Bring to boil, then let simmer with the pot uncovered. You will receive a nasty scum on top. After 5 minutes, but most of the foam from the top and discard fat milk. Now you can leave the meat to cook in water. Allow the pieces in half an hour. When cooking a whole bird, you can cook it for half an hour, and in the oven and cook on medium heat in the light brown brittle. After half an hour, add the rice. Ideally, rice pudding, round varieties. However, only a little rice. If you have no rice, not barley. Add a quantity of rice about one-fifth to one quarter volume of water, depending on whether you prefer to walk or thicker.
