With recent research studies claiming over the counter medications may
not be the safest choice during pregnancy; more women are trying to
fight cold in pregnancy with Jewish Penicillin. The French love leeks and white wine in their Jewish Penicillin, but it is still considered safe for fighting cold in pregnancy because the alcohol cooks away.
Before World War II, the Jewish population in France was thriving. Estimates claim 300,000 or more people of Jewish faith lived in France with a large population in Paris. During the war, many French people of Jewish faith were taken to concentration camps or arrested. Today there are more than 650,000 Jewish people living in France.
INGREDIENTS
6 washed leeks, sliced with no green
4 chopped onions
10 sliced carrots
Chopped thyme
Pepper
Dry white wine
1 whole chicken
Cold water
DIRECTIONS
- Place whole chicken in a large soup pot or Dutch oven.
- Cover with cold water and bring to boil over high heat.
- Add onions and leeks to the boiling chicken along with pepper and plenty of thyme.
- Place a lid over half the pot.
- Reduce heat to medium and boil for one hour.
- Remove the chicken from pot and pull chicken from the bone.
- Place chicken meat back in the pot with carrots.
- Cook until carrots are al dente or just short of done.
- Add some dry white wine and reduce heat to a simmer.
- Simmer for another 30 minutes.
Variations: In France, Paris Jewish Penicillin is often cooked with garlic or a bay leaf. It is not uncommon for the chicken to be removed from the soup and the broth served alone. Another variation on this Jewish Penicillin recipe uses bouillon instead of creating a fresh chicken stock. Bouillon may be a bit too salty for women treating cold in pregnancy.