OK. I promised you my Hungarian chicken soup recipe. Being that we are suffering from an arctic blast, with wind chills in the negative 15 to 25 degrees, it seems that a wonderful pot of simmering chicken soup is the perfect anecdote for the bone-chilling days we’re experiencing in many parts of the country. Here is the way I remember Nagymama, my Hungarian grandmother, making it. I’ve carried on her tradition by making it this way for my own family as well:
o Fill up your stock pot about two-thirds of the way with water. No need to measure; just fill it so that there’s enough room to add all of the following ingredients. (two-thirds should be just about perfect.)
o Rinse your chicken with cold water and add it to the pot. Use either a whole cut-up chicken with the insides removed or three to four split breasts, with skin. Season the pot with ground kosher salt and pepper. Partially cover the pot and bring to a boil.
o When it boils, remove the