| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Passover | 1 | Servings | |
INGREDIENTS
| 1 | Chicken, 4-5 pounds | |
| 4 | qt | Cold water |
| 2 | Stalks celery, including the | |
| leaves up to 3 | ||
| 1 | Onion | |
| 1 | Parsnip, peeled | |
| 3 | Carrots, peeled | |
| 1 | Parsley root, peeled | |
| 1 | Piece celery root, peeled | |
| Salt and white pepper to | ||
| taste | ||
| Few sprigs fresh parsley | ||
| Few sprigs fresh dill |
INSTRUCTIONS
Cut the chicken into quarters, place in a large pot with the cold water. Bring to the boiling point then lower the heat and let simmer. Remove the scum as it rises. Cover the pot and cook for 1 hour. Add the vegetables, salt and pepper and cook for an additional hour until the chicken is tender when pierced with a fork. Remove the chicken and vegetables and strain the soup. Let the soup cool so the fat can be skimmed from the top. Heat to serve. Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@brachot.jct.ac.il> on Mar 2, 1994.
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