Bahamian Chicken Souse Recipe
The key step in making traditional souse is boiling the chicken at least twice. The first boil helps to remove fat, which appears as an oily residue and scummy layer on the surface of the water. After discarding the water, the chicken is returned to the pot with fresh water and cooked along with the other ingredients.
Ingredients
- Chicken, pieces – 3 lb
- Potatoes - 2
- Onion - 1
- Celery stalks - 2
- Allspice, whole – 2 tbsp
- Lime – 1
- White vinegar (if no lime) - 2 tbsp
- Dried red pepper
- Salt
Instructions
- Add the chicken pieces to a large pot and just barely cover with water.
- Add salt and the dried peppers.
- Boil chicken until it is cooked, about 25 to 30 minutes.
- Peel the potatoes and cut them in medium sized cubes.
- Place them into a bowl filled with water until they are ready to be used.
- Slice the onion and cut the celery stalks into medium cubes.
- Remove the chicken from the heat.
- Throw away the broth and rinse the chicken thoroughly.
- Place the chicken into a large pot.
- Add the potatoes, onion, garlic, and whole allspice.
- Cover with water.
- Add salt and pepper to taste.
- Bring to a boil.
- When the potatoes are almost done, add the celery.
- Remove from heat when the potatoes are tender.
- Squeeze one lime (or add the vinegar) over the soup
Nutrition
Calories: 778kcalCarbohydrates: 27gProtein: 93gFat: 32gSaturated Fat: 9gCholesterol: 397mgSodium: 481mgFiber: 4gSugar: 4g
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