In large stockpot or Dutch oven, bring chicken and 12 cups water to boil;
skim off froth. Add salt and pepper; reduce heat and simmer gently for 1
hour.
Meanwhile, peel carrots, parsnips and parsley root; cut into large chunks
along with celery. Add to pot along with onion, parsley sprigs and garlic.
simmer for 1 hour. Remove chicken; refrigerate for another use. Strain
liquid through cheesecloth-lined sieve, pressing down on vegetables to
extract as much liquid as possible. Let cool to room temperature.
cover and refrigerate for at least 8 hours or until fat has congealed on
surface. Remove fat with slotted spoon. [Can be refrigerated for up to 3
days or frozen for up to 3 months.]
Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked
rice, or matzo balls Reserve carrots and celery from stock; slice and add
to soup.
Source: Canadian Living magazine Nov 95 Recipe by Fran Sonshin. Presented
in article by Daphna Rabinovitch: "What a Bazaar!"
[-=PAM=-] PA_Meadows@msn.com
Posted to MM-Recipes Digest V3 #343
From: "Paul A Meadows" <PA_Meadows@msn.com>
Date: Sat, 14 Dec 96 22:04:09 UT
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