Recipe for Best bazaar chicken soup

Ingredients

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.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here