| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Fall, To send, Winter |
6 |
Servings |
INGREDIENTS
| 5 |
lb |
Chicken pieces |
| 10 |
c |
Chicken Broth |
| 1 |
c |
Onion; Minced |
| 6 |
|
Carrots; Peeled And Cut Into 2" Lengths |
| 4 |
|
Ribs Celery; Cut In 2" Slices |
| 3 |
|
Cloves Garlic; Crushed |
| 1 |
|
Bay Leaf |
| 2 |
ts |
Salt |
| 1 |
ts |
Coarsely Ground Pepper |
| 8 |
oz |
Egg Noodles*; Uncooked |
INSTRUCTIONS
*May substitute Matzoh balls in place of noodles. Place chicken in a large
stockpot, adding enough chicken stock to cover. Add remaining ingredients
(except noodles). Bring to a boil. Cover partially, reduce heat, and simmer
2-3 hours, untiil chicken is tender but not yet falling off the bones. (If
using a roasting chicken, cooking time will be 1-1 1/2 hours. Fowl is
tougher and takes longer to cook, but produces a more flavorful dish.) As
chicken cooks, skim fat from surface every 30 minutes. If making chicken in
the pot with packaged noodles, add noodles 10 minutes before serving and
turn up heat to a boil. Seve immediately. If serving with matzoh balls, add
cooked matzoh balls 5 minutes before serving , just long enough to warm
them thoroughly. Bring stockpot to table and serve directly from pot into
wide soup dishes.
Recipe by: Jane and Michael Stern
Posted to MC-Recipe Digest V1 #984 by Suzy Wert <SuzyWert@aol.com> on Jan
4, 1998
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