2 pounds chicken backs and necks Freshly ground black pepper
10 c water ½ pound egg noodles, ¼-inch
2 medium-sized celery stalks, wide, preferably homemade,
including the green leaves, cut broken into 3-inch pieces
into 3-inch lengths 2 c fresh corn kernels, cut from
1 tsp whole black peppercorns about 4 large ears of corn, or
3 tsp salt substitute 2 c thoroughly
A 2½-pound chicken, cut into 6 defrosted frozen corn
or 8 pieces A pinch of crumbled saffron threads
½ c finely chopped celery or ground saffron
¼ c finely chopped fresh parsley
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Combine the chicken backs and necks and the water in a 6- to 8-quart
casserole and bring to a boil over high heat, meanwhile skimming off the
foam and scum as they rise to the surface. Add the cut-up celery, the
peppercorns and 2 tsp of the salt, reduce the heat to low, and simmer
partially covered for 45 minutes.With a slotted spoon or kitchen tongs, remove and discard the chicken backs and necks and the celery. Add the cut-up chicken to the stock and bring to a boil over high heat, skimming the surface of foam and scum until it remains clear. Reduce the heat to low and simmer partially covered for about 30 minutes.
When the chicken is tender but still intact, transfer it to a plate. With a small, sharp knife, remove the skin from the chicken and cut the meat from the bones. Discard the skin and bones; cut the chicken meat into ½-inch pieces and set aside.
Strain the stock through a fine sieve and return it to the pot. Add the finely chopped celery, the parsley, the remaining 1 tsp of salt and a few grindings of black pepper, and bring to a boil over high heat.
Stir in the noodles, corn and saffron, and cook uncovered over moderate heat for about 15 minutes, or until the noodles show only slight resistance to the bite. Add the reserved chicken and cook for a minute or so to heat it through.
Taste the chicken-corn soup for seasoning and serve at once from a heated tureen or in individual bowls. Serves 8 to 12.
