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Dear mother
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Esther, Beth & Dara -©Dara Bunjon
As I smell the aroma of the chicken soup wafting upstairs to my office my mind drifts to your kitchen, your wonderful kitchen and I think how much I miss you. Did I ever thank you for all the life lessons you shared; your passion and talent for cooking and that the dinner table is place where family begins and grows?
At your dinner table, we sat with no newspapers, radio or television – we talked, laughed and cried. It remains my joy to have friends and family sit at my dinner table, to share their thoughts, dreams and even daily tribulations. This was your way you showed your love and like mother, like daughter, it is my way.
As mother’s day approaches it reminds me all that I miss with you gone it also reminds me all that you gave me.
Love,
Dara
me and my mother ©Dara Bunjon
Mother’s chicken soup
Chicken: pieces, backs, gizzards and/or feet – Any combination
Pot: A large enough pot to cover all the chicken pieces by at least 1 inch of water
Onions, Carrots and Celery: Ratio 2 parts onion to 1 part carrot and 1 part celery
(Rinse the onions, trim the root and slice up with skin – which adds color to the stock, carrots, rinse and slice, - celery, a rough chop.
Parsley, bay leaf, dill, thyme, salt & pepper
Directions:
1. Rinse chicken off and remove any excessive pieces of fat and put chicken pieces in the pot. Cover with cold water one inch above the chicken pieces.
2. Bring to a boil. There will be a film/foam that floats to the top, skim that off and reduce heat to a simmer.
3. Add all the ingredients. As for salt, I use 1 tablespoon of Kosher salt, you can add more later but the salt draws the sweetness out of the vegetables. Also the stock will reduce as it simmers. You can always add more salt at the end.
Let everything simmer for about 2 ½ hours. Strain the stock from the ingredients, let it cool and then refrigerate. As it chills, the fat will congeal at the top and easily removed.
Dara’s Chicken Soup:
Add these following ingredients to mother’s recipe: a couple whole cloves, crushed garlic, equal sugar to the amount of salt, a nice round of fresh ginger, and a good squeeze of lemon juice.
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