| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | Poultry etc, Soups, Jewish | 10 | Cups |
INGREDIENTS
| 1 | Chicken [5 lb] | |
| 1 | tb | Salt |
| 1 1/2 | ts | White pepper |
| 4 | Carrots | |
| 2 | Parsnips | |
| 1 | Parsley root | |
| 3 | Celery stalks with leaves | |
| 1 | lg | Onion, cut in eighths |
| 4 | Fresh parsely sprigs | |
| 1 | Garlic clove |
INSTRUCTIONS
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=-] [email protected] Posted to MM-Recipes Digest V3 #343 From: "Paul A Meadows" <[email protected]> Date: Sat, 14 Dec 96 22:04:09 UT
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