AUNTIE RIE CHICKEN SOUSE
Chicken for breakfast! Yes even chicken for breakfast in the Bahamas. Chicken Souse is eaten for breakfast, lunch, dinner or mid-night snack. We children used to look forward to a bowl of chicken souse with hot grit, Johnny cake or hot homemade rolls for breakfast on Saturday morning. And no one complained if it was on the menu for lunch. After a night out on the town when your energy has been depleted for all that dancing, nothing fortifies you like a bowl of chicken souse. Have it ready when you get home so you won’t have to wait.
Many people may say its just boiled chicken, but even in this simple dish there is an art to the preparation to make it just right. I watched Auntie Rie as she routinely set her task in motion. My lord just thinking about it makes my mouth water.
INGREDIENTS:
| 1 -3 lb |
Broiler-fryer chicken or 5 pound chicken wings |
| 1 |
med. |
Onion (sliced thin) |
| 3 |
|
Irish potatoes, peeled and cubed |
| 1 |
stalk |
Celery, chopped |
| ½ cup |
Lemon juice |
| 1 |
|
Hot pepper (chopped finely) |
| |
|
Salt to taste |
| 2 |
|
Carrots, thinly sliced (optional) |
| 1 |
|
Bay leaf |
PREPARATION:
Clean chicken thoroughly making sure to remove the blood and entrails. If you do not want the hassle of this cleaning process use the chicken wing or drumlets. Cut chicken into three-inch bite size pieces removing as much of the fat as possible. Combine lemon juice and pepper. Wash chicken then marinade with ¼ cup of lemon juice. Sprinkle with salt and allow to sit for 30 minutes.
Using a large (8-10) quart pot over medium heat place chicken into pot and cover with water bring to boil then remove from heat after 5 minute. Throw off the water (this is done to remove oil extracted from the skin of the chicken) leaving chicken in pot. Return pot to stove; cover chicken with onions, potatoes, celery and remaining lemon juice mix. Cover with water about 1 inch above contents and add salt. Bring to boil, cover pot then reduced heat and allow to cook at medium-low heat for 1 hour or until chicken and potatoes are cooked. To avoid over cooking potatoes (based on their size) you may want to add them ½ hour into the cooking process. Adjust seasoning if necessary.
Serve with grits, Johnny cake, homemade bread or dinner rolls. Serves 6-8.
