jewishcuisine.net — Kosher Recipe Archive

Auntie Brk's Chicken Soup

Meat Pesach

Source Jewish Cuisine Forum

Ingredients

2 whole frying chickens, total 7-8 lbs., cut into quarters (do this yourself - the
soup is better with freshly cut chickens)
the chicken gizzards, excluding the liver (ah, gehakte leber! But that's a whole 'nother recipe)
1 pkg. turkey neck and gizzards (if you can't find turkey, use chicken)
2 1/2 quarts (10 cups) water
3 carrots, cut into halves and thirds
2 parsnips, cut into halves and thirds
4 stalks celery with tops
3 small to medium size onions, quartered (unpeeled!)
3 large cloves garlic, crushed with the back of a spoon
4 to 5 sprigs Italian (flat leaf) parsley
2 or 3 sprigs dill
2 teaspoons salt

Method

In an 8-quart pot, place the chicken with the water. Bring to a boil over high heat. Skim off any of that foamy gook (scum) that always rises to the surface. Reduce the heat to a gentle boil, cover the pot, and cook for 1 1/2 hours.

Add the carrots, parsnips, celery, and onions. Cover and cook for an additional hour until the chicken is tender when pierced with a fork.

Now add the garlic, parsley, dill, and salt. Cook for an additional 10 minutes.

Strain the soup through high quality paper towels. You may have to change the towels several times. The soup should be fairly clear and golden.

Refrigerate overnight. Before reheating, skim off all the congealed fat. Throw this away, it is BAD for you. Reheat the soup gently - and remember, never boil chicken soup in reheating, it becomes cloudy.