Best Bazaar Chicken Soup Recipe
Recipe Ingredients
1 chicken [5 lb]
1 tbsp salt
1 1/2 tsp white pepper
4 carrots
2 parsnips
1 parsley root
3 celery stalks with leaves
1 large onion, cut in eighths
4 fresh parsely sprigs
1 garlic clove
Recipe Preparation
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=-] [email protected]
Servings: 10
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