INGREDIENTS:
1 broiler/fryer chicken (save
giblets)
water to cover
1 lb. carrots
1 large onion
4 ribs celery
1 lb. large dry lima beans
parsley
salt and pepper
Remove giblets from chicken. Reserve liver, heart and
gizzard for other use. Add neck with chicken to soup pot.
Cover with cold water; bring to boil, reduce heat and simmer
until chicken is tender. Remove chicken from broth and cool.
Wash lima beans and add to broth with peeled or scrubbed
carrots cut in chunks, celery cut in chunks and chopped onion.
Simmer until beans and vegetables are tender. Skin and bone
chicken and cut in bite-size pieces. Return to soup and add
salt and pepper to taste. Add dehydrated or freshly minced
parsley for color.
Dissolve yeast and sugar in warm water. Put flour and
salt in a large mixing bowl. Make hole in center of flour and
pour in yeast mixture, shortening and 2 beaten eggs. Mix from
the center out. Add water if needed. Knead dough until very
smooth. Let rise in warm place until double (2 hours). Punch
down and let rise 30 minutes. Divide dough into 16 parts, form
balls and press hole in center with thumb in center of each
like a doughnut. Place on a floured surface, cover with towel
and let rise 30 minutes. Bring two quarts water to boil with 2
tablespoons sugar added. Drop bagels into boiling water one at
a time. Let cook one minute on one side and one minute on
other. Remove from water and place on greased cookie sheets.
Brush with beaten egg and 1 teaspoon water. Sprinkle with
poppy seeds. (Do not let bagels touch.) Bake at 400 degrees until
crust is brown and crisp, about 15 to 20 minutes.
Optional: You can add 1 tablespoon cinnamon and 1/2 cup
raisins to dough in place of poppy seeds.
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1 broiler/fryer chicken (save giblets) water to cover 1 lb. carrots 1 large onion 4 ribs celery 1 lb. large dry lima beans parsley salt and pepper Remove giblets from chicken. Reserve liver, heart and gizzard for other use. Add neck with chicken to soup pot. Cover with cold water; bring to boil, reduce heat and simmer until chicken is tender. Remove chicken from broth and cool. Wash lima beans and add to broth with peeled or scrubbed carrots cut in chunks, celery cut in chunks and chopped onion. Simmer until beans and vegetables are tender. Skin and bone chicken and cut in bite-size pieces. Return to soup and add salt and pepper to taste. Add dehydrated or freshly minced parsley for color. Dissolve yeast and sugar in warm water. Put flour and salt in a large mixing bowl. Make hole in center of flour and pour in yeast mixture, shortening and 2 beaten eggs. Mix from the center out. Add water if needed. Knead dough until very smooth. Let rise in warm place until double (2 hours). Punch down and let rise 30 minutes. Divide dough into 16 parts, form balls and press hole in center with thumb in center of each like a doughnut. Place on a floured surface, cover with towel and let rise 30 minutes. Bring two quarts water to boil with 2 tablespoons sugar added. Drop bagels into boiling water one at a time. Let cook one minute on one side and one minute on other. Remove from water and place on greased cookie sheets. Brush with beaten egg and 1 teaspoon water. Sprinkle with poppy seeds. (Do not let bagels touch.) Bake at 400 degrees until crust is brown and crisp, about 15 to 20 minutes. Optional: You can add 1 tablespoon cinnamon and 1/2 cup raisins to dough in place of poppy seeds.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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