Chicken Rasam or Country Chicken Soup

Chicken Rasam or Country chicken soup

Ingredients

Chicken bone in 2 pound cut into pieces
 (I use the whole chicken)
Vegetable of your choice
(carrots,green beans,turnips,celery, zucchini) approx 2 cups

Other ingredients 

Onions-1 minced
Tomatoes-1 diced
Garlic pods-8-10 minced
Ginger grated-1"piece
Black Pepper crushed 1 tsp or more 
Cumin Seed powder-1/2 tsp
Coriander powder-1/2 tsp
Fennel seed powder-1/2 tsp
Salt to taste
Turmeric powder 1/4 tsp

1/2 tsp garam masala 
Olive oil
Cilantro leaves-bunch minced fine

Juice of 1 lemon 

32oz organic chicken broth 



Directions

To a pan add 1 tbs olive oil when heated lightly add the onions,ginger,garlic,sauté for a minute followed by  turmeric,fennel and coriander powder stir it for a few minutes add  the tomatoes, garam masala and salt  to taste  to this add the cleaned chicken saute for 5 minutes.
Transfer everything to a stock pan adding the chicken stock add more water according to the consistency you desire.

Add the chopped vegetables,black pepper crushed and cumin powder.Cover cook on medium flame till the chicken is tender and falls apart.

Finally add the chopped Coriander or Cilantro leaves.Squeeze fresh lemon juice give it a stir check for salt and spice level.

Enjoy a warm cup of chicken rasam soup!

Chicken Stock

Recipe for the Chicken Stock as follows....

Ingredients

Chicken- 3 pounds(Preferably dark meat,with bones)
Celery Stick- 2 ribs diced
Ginger-1 inch minced
Garlic -6 cloves minced
Onion- 1 diced
Peppercorns -2 tsp
Cilantro leaves-1/2 bunch chopped
Salt to taste
Fennel seed-1 tsp(I like the flavor)
Water-1.5 Gallon Cold water

1.Place the cut up chicken,diced vegetables,minced herbs and Indian spices
in a pressure pan,add water bring it to boil.Check for salt and pressure cook on medium flame with the weight for 20 minutes.
2.You can also slow cook on medium flame for 1 hour on the stove top .

I do it the easy way out as in Step 1

3.Cool and strain the stock and cool it in the refrigerator for a few hours, skim the solidified fat from the surface.Use as base for soups and sauces.