1 Chicken [5 lb]
1 tb Salt
1 1/2 ts White pepper
1 Parsley root
3 Celery stalks with leaves
1 lg Onion, cut in eighths
4 Fresh parsely sprigs
1 Garlic clove
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.
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