Ingredients: |
Ingredients: 2 large [4 lb] chickens-cut in 1/8s (KOSHER, if possible!)
4 parsnips-peeled, whole
8 stalks celery-cut in 1/2s
16 carrots - cut in 1/2 lengthwise AND in 1/2 crosswise
4 large leeks-cut in 1/2 & wash thoroughly-discard dark green tops
1/2 bunch parsley-washed
1/2 bunch dill-washed
1 T kosher salt
1 tsp cracked pepper
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Directions: |
Directions:Wash chicken. Remove any feathers & loose fat. Place in 16 quart soup pot. Add to pot: parsnips, carrots, celery; Using kitchen twine-Tie together: leeks, parsley & dill. Add to pot w. Salt & Pepper. Add cold water to cover.
Bring to a boil - lower heat to a simmer. Skim off and discard the scum that forms on top. Continue to simmer, uncovered, for 1 hour. Remove large chicken pieces and strip meat off the bones. Reserve the meat. Return the bones to the pot and continue to simmer, uncovered, for 2 hours more.
Remove and discard the chicken bones, adding any chicken and vegetables to containers for storing soup.. Discard the tied leeks/dill/parsley.
Place soup in containers, along w reserved chicken.. (When soup cools, it will be easier to remove the fat that rises to the top)
Refrigerate or freeze soup... with or with out vegetables and/or chicken. |
Personal
Notes: |
Personal
Notes: FREEZES VERY WELL up to 2 months.
Serve with cooked noodles or matzo balls, but freeze separately. Then reheat together in soup. OPTIONAL: before serving, cook additional celery and carrots, cut in very small dice and simmered for 4 minutes in stock or water. Add 1-2 T to each serving of clear soup... with or without noodles/matzo balls
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This recipe for Grandma Alice's Chicken Soup is from