| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Israeli |
Soups, Ethnic, Poultry, Cyberealm |
2 |
1/2 quarts |
INGREDIENTS
| 1 |
|
Soup Chicken |
|
|
Chicken Feet |
| 3 1/2 |
qt |
Water |
| 2 |
|
Onions |
| 1 |
tb |
Salt |
| 3 |
|
Carrots |
| 3 |
|
Stalks Celery |
| 2 |
|
Sprigs Dill |
| 3 |
|
Sprigs Parsley |
INSTRUCTIONS
Clean the chicken and the feet thoroughly. (The feet add strength to the
soup, so use as many as you can get.) Combine in a deep saucepan with water
and onions. Bring to a boil and cook over medium heat for 1 1/2 hours.
Add remaining ingredients. Cover and cook over low heat for 1 hour longer
or until chicken is tender. Remove chicken and strain soup. Use the chicken
in other dishes or serve with the soup.
Source: San Francisco Examiner Typed by Katherine Smith
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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