Bay leaf is the aromatic leaf of several species of the Laurel family (Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.

Bay leaves are pungent and have a sharp, bitter taste. The flavor of the California bay leaf is a bit more intense and bitter than the Turkish variety. The fragrance of the bay leaf is more noticeable in cooked foods than the taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, an essential oil used in perfumery can be extracted from the bay leaf. The flavor and aroma of bay leaves owes in large part to the essential oil eugenol.

Bay Leaves are used in soups, stews, meat, seafood, and vegetable dishes. The leaves are most often used whole and removed before serving. Use Bay leaves sparingly - unlike basil where often more is better - with Bay Leaves - more is definitely not better. 2 to 3 leaves per large pot of soup is plenty. Bay leaves can also be crushed (or ground) before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, and there is less chance of biting into a leaf directly.

Ancient Greeks and Romans crowned victors with wreaths of laurel. The term "baccalaureate," means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree.

Because Bay leaf is so strong it usually plays a supporting role in whatever you’re cooking rather than take center stage. So here is my family recipe for Chicken Soup, and I must say it would not be the same without bay leaf.

Grandmas Chicken Soup

Ingredients:

1 large chicken (Amish chickens are great for this soup)
1 to 2 lbs carrots scrubbed if organic, peeled if not (yes that is pounds)
2 parsnips or parsley roots, peeled
1 large bunch of parsley (flat Italian variety is best)
5 celery ribs
1 large onion, roasted in oven to carmelize (15 minutes at 400 degrees aught to do it)
1 large leek
8 peppercorns (crushed)
5 allspice berries (crushed)
2 bay leaves
Salt to taste
Additional parsley to garnish.

Directions:

In a large stock pot place a layer of parsley. Add chicken, carrots, parsley, celery, leek, peppercorns, allspice, bay. Add cold water to within 3 inches of top of pot. Bring to a boil, add the onion, then simmer for at least 1 hour, adding water as necessary. Remove bay leaf. Season soup with salt to taste and serve with angel hair pasta. Garnish with a heaping tablespoon of chopped parsley.

I usually remove the chicken and let it cool, then separate the meat from the bones. I strain the soup to remove all vegetables and parsley. I then return the chicken meat, the carrots and parsley root back into the soup before serving.

Just a note here

As a child I used to play connect the floating chicken fat in the soup bowl. As far as I’m concerned - floating fat is the mark of good chicken soup.

Here’s how to play.
Look for floating chicken fat in your soup. When you see two circles of fat close together touch them with the edge of your spoon connecting them into one large floating circle. Now isn’t that fun? See who can make the biggest circle!