■CHEF'S CORNER In the bite of January, all we need is soup, or is it love? How does that song go? Chicken soup has saved us all in one way or another. We had our mothers make it for us as children, swearing that it is the cure all for colds. We always crave it as the go-to comfort food, and in the dead of winter, it can be the best weeknight dinner option. There is an art to making the perfect bowl, there are as many recipes as there are mothers in the world, but it’s always good to know the basics before you put your own spin on it. Start out by getting the best, organic and fresh whole chicken at the market or butcher shop. Remove the innards and wash the bird. Place it in a pot and cover with cold water. Add one whole onion, 2 bay leaves, 5 whole peppercorns, 1/2 cup of chopped parsley root. On medium heat bring it to a boil and immediately reduce to a slow simmer. Skim the frothy guk off the top and don’t bother it anymore. On average you should simmer the soup 45 to 90 minutes, depending on the size of CHEF NATASHA POGREBINSKY the bird. As it slowly cooks, fat will begin to form on the top of the broth - leave it there, do not remove it - that is the flavor and the “cure” part of the broth. The broth itself should be perfectly clear. Remove the chicken, it should be perfectly tender, once it cools you can chop it and save it for chicken salad or add it back to the soup. Season the broth with salt and pepper, stirring as you taste. Now you have the base. At this point you can keep it in the fridge for up to a week, or freeze it in small batches to use throughout the month. The usual suspects that are always found in Chicken soup are noodles and sometimes carrots. Try these for a unique taste: For each 1 Quart of Broth: A) Simmer for 15 minutes with 1 teaspoon of fresh grated ginger, 1 lemongrass stalk, 2 oc., cilantro, poached egg, chopped chicken. B) Simmer for 15 minutes with – 1/2 pound chopped kale, 1/2 cup navy beans, 1 chopped garlic clove, 1 teaspoon chopped sage. C) 1 cup chopped fresh salmon, 1 teaspoon lemon zest, 1/2 cup chopped cucumber, 1/2 cup small dice potato, 1 tablespoon chopped fresh dill. Serve your soup with a shot of ice cold vodka, warm crusty bread and sweet butter. Stay warm! And if you don’t have time to cook, pick up a few cans of Bear Chicken Soup, on sale through February. Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Ave., LIC www.bearnyc.com www.ChefNatasha.com ALL WE NEED IS SOUP
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