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Author Notes: Adapted from "Mulaga-Tawny Soup" in Dr. William Kitchiner, The Cook's Oracle (1817) qtd in Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, 1964), 165 and "Mulligatawny Stew" in ibid., 166.
I'm using Dr. Kitchiner's original 1817 spelling! This is an easy, delicious, slightly spicy soup. —Lauren Hairston
- 1 chicken
- 1 onion
- 4 garlic cloves, peeled and smashed
- 2 teaspoons gingerroot, grated
- zest of 1 lemon
- 1 bay leaf
- 1 red chili pepper, halved
- 1 tablespoon peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- sea salt, to taste
- Place all of the ingredients in a large stock pot and add enough water to cover the chicken by at least 2 inches. I used 5 quarts for my (I believe) 12-quart stock pot. Bring water to a boil then turn down heat and simmer, partially covered, for 1 hour 20 minutes, or until chicken is cooked through.
- Shred chicken and divide between bowls. Strain stock over the chicken.