[senior citizen]

Originally Posted by jbfleck

I LOVE Your recipes, keep posting them
thanks

Thank you kindly. I will. Appreciate that.

Here is one for you........a favorite of mine from my childhood & good for our cold weather lately......

Basically, it is spinach leaves & egg shreds in hot chicken broth; the egg cooks in the broth.......as does the spinach.

If anyone wishes to make Jewish or Italian "penicillin" via the WHOLE CHICKEN (with or without the innards).....recipe below:

STRACIATELLA
You can also use COLLEGE INN CHICKEN BROTH

Straciatella with Homemade Chicken Soup

• 1 whole chicken hacked into 12 pieces
• Gizzards, heart, liver and neck (skip this step if you wish)
• 3 ribs celery and leaves cut into nine pieces
• 2 bay leaves
• 2 large cloves garlic
• 1 large onion quartered
• 16-20 ounces fresh spinach well rinsed and chopped into one inch pieces
• 4 large eggs
• 1/4 cup finely grated pecorino romano
• Salt & pepper
• 
  
  Preparation
• Place cut up chicken, innards, celery, onion, bay leaves, garlic in a large stock pot.
• Add water to cover ingredients by 3 inches or so.
• Salt (3-4 tablespoons kosher salt) and pepper to taste.
• Place lid and bring to a boil. Lower to a gentle simmer, leaving lid ajar, for 5 hours.
• Skim top for scum and grease periodically.
• Allow to cool then strain through large colander lined with cheese cloth into a large bowl. Refrigerate, remove congealed fat.
• Straciatella - Use about two quarts of soup.
• If you have no time to make soup from the chicken......just use COLLEGE INN CHICKEN BROTH.......as per amount of people.
• Bring to a gentle boil.
• Drop in spinach and cook for 5 minutes.
• In a small bowl beat eggs and cheese.
• Using a fork stir simmering soup continually while slowly pouring egg cheese mixture into pot.
• Let straciatella simmer about one minute then turn off heat.
• Break any large egg curds with fork.
• Serve immediately with extra grated cheese. Serves 6-8.