Name: Jewish Penicillin
Ingredients: 1 Stewing chicken; skinned; 6 Celery ribs; with tops, cut in large pieces; 4 Carrots; cut in large pieces; 2 lg Onions; cut in large pieces; 1 Parsnip; cut in large pieces; 1 tb Whole black peppercorns; 6 Sprigs fresh parsley; Cheesecloth; Kitchen string; Salt and pepper to taste; Dill weed; fresh or dried, to taste

[Peace] is the very essence of His nature, one of His attributes. God is at all times at perfect peace, without any discord within Himself. He is never under stress, worried, anxious, fearful, unsure, or threatened. He is always perfectly calm, tranquil, and content. There are no surprises for His omniscience, no changes for His immutability, no threats to His sovereignty, no doubts to cloud His wisdom, no sin to stain His holiness. Even His wrath is clear, controlled, calm, and confident.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Jewish		1	Servings

INGREDIENTS

1		Stewing chicken; skinned
6		Celery ribs; with tops, cut in large pieces
4		Carrots; cut in large pieces
2	lg	Onions; cut in large pieces
1		Parsnip; cut in large pieces
1	tb	Whole black peppercorns
6		Sprigs fresh parsley
		Cheesecloth
		Kitchen string
		Salt and pepper to taste
		Dill weed; fresh or dried, to taste

INSTRUCTIONS

>From Elementary My Dear & Fabulously Low Fat by Tree Stevens
Prep: 15 min, Cook: 1:45, plus cooling time.
Clean the poultry and place the whole bird, including the neck and giblets,
in a large pot in water to cover. Place all remaining ingredients, except
the salt, pepper and dill weed for seasoning, in the cheesecloth and tie
off with a piece of string; place this bundle in the pot with the chicken.
Add 1 Tbs. salt to the water and boil, uncovered; cook , uncovered, until
the meat falls off the bone when touched with a fork, about 1-1/2 hours.
Remove the bundle of vegetables and open; return the carrots to the soup;
discard the rest of the bundle. Season with the salt, pepper and dill;
continue to cook the soup, uncovered, so it cooks down by about 25%. To
taste the soup during this time, take the spoon and stir until the fat on
the top dissipates, so you can get a spoonful of broth to taste. When the
taste of the soup meets your expectations, remove the chicken; cool the
soup; refrigerate . The chicken meat can be used for sandwiches or chicken
salad; discard the neck and giblets. After cooling, remove the fat that has
congealed on the top of the soup, and you have defatted stock or chicken
soup to heal your loved ones.
This recipe serves 6 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 6.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 06, 1998

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