WHOLE CHICKEN CONSOMME

Ingredients:

4 pound kosher chicken, whole, gutted and cleaned,

4 stalks celery,

1 teaspoon salt or Goya Adobo,

2 medium carrots,

3 fresh tomatoes, chopped into pieces, or 1/2 medium can of tomatoes,

3 quarts water,

Directions:

1. Place gutted and thoroughly cleaned chicken in cold water, add salt and bring to a boil.  Remove the scum that firms on the surface of the water. Add carrots, celery, and tomatoes, cover the pan and cook for a time period, as follows: 1.5 hours for a tender chicken, and up to 2.5 hours for a tough chicken.  Add a little water for a less condensed soup.

2. Remove chicken and serve whole boiled chicken as desired.

3. Strain consomme (broth), and utilize the approximately  2 quarts of chicken broth at will.

SPLIT PEA SOUP WITH FRANKFUTERS

Ingredients:

• 6 cups of kosher beef broth,
• 2 tablespoons virgin coconut oil,
• 3 kosher Frankfurters, thinly sliced,
• 1 large onion, chopped,
• 1 cup yellow or green split peas,
• 2 carrots, cut into 1/4 inch dice,
• 1 cup coarsely chopped rutabaga,
• 4 cloves garlic, minced,
• salt and pepper to taste, and/or fine sea salt and pepper to taste,

Directions: 

1.  Rinse the split peas and place them in a large pot with the beef broth.  Cover and simmer for approximately 40 minutes, until tender

2.  Heat the oil in a separate pan or wok, saute the frankfurters with the vegetables and spices over medium heat, while stirring, until lightly browned, for approximately 5 minutes.

3.  Add mixture in the pan to the cooked split peas.

4. Bring back to a boil, skimming off any froth, and cover.  Summer for 20 minutes longer, and until the peas are soft.  

5. Season with fine sea salt and pepper to taste, and serve at once.  Enjoy!