Chicken Soup (Ye’doro Merek)

Source: The Recipe of Love
Date tried: February 12, 2014
Yield: 8-10 servings
Time needed: 2 hours

One of those long, slow cooking recipes to bring out all the deliciousness of the chicken.  This is really good and worth the investment of time and care.  As you can see it is an all-meat dish, best used in small portions as an appetizer, not as a meal in itself.

Chicken Soup Ethiopian

Chicken Soup (Ye’doro Merek)
1 whole chicken
3 limes
3 large cooking onions, chopped
4 Tbsp. garlic chopped
1 celery stalk, chopped
8 cups water
1 Tbsp. all-purpose flour
4 Tbsp. butter
Sea salt to taste

Wash the chicken, cut in pieces and remove meat from bones.
Marinate the chicken in lime juice and saltfor 30 minutes.
Meanwhile bring bones to a boil in 8 cups of water and simmer for 45 minutes to make stock.

In a large pan, cook the onions without water or oil until browned.
Add the garlic and celery.
Add the chicken and cook for 30 minutes, turning often.
Add one cup of the stock to the chicken and cook until tender—about 10 minutes.

In a small dry frypan, brown the flour.  Add one tablespoon butter.
Add the rest of the stock to the flour and mix well to make a gravy.
Add the gravy to the chicken and cook another 30 minutes over medium heat, stirring occasionally.
Add the remaining 3 Tbsp. butter and salt to taste.  Cook 3-5 minutes. Serve.

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