Best bazaar chicken soup

10 Cups

Ingredients

Quantity Ingredient
1 Chicken [5 lb]
1 tablespoon Salt
1½ teaspoon 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

Directions

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@...

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