Best Bazaar Chicken Soup

Title:
Best Bazaar Chicken Soup

Yield:
10 Cups

Categories:
Poultry,
Soups,
Jewish




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






 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.


 


 Source: Canadian Living magazine Nov 95 Recipe by Fran Sonshin. Presented


 in article by Daphna Rabinovitch: "What a Bazaar!"


    [-=PAM=-]   PA_Meadows@msn.com


 Posted to MM-Recipes Digest V3 #343


 


 From: "Paul A Meadows" 


 


 Date: Sat, 14 Dec 96 22:04:09 UT