Free Recipe Best Bazaar Chicken Soup
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Best Bazaar Chicken Soup Recipe
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
Best Bazaar Chicken Soup 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=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #343 From: Paul A Meadows <PA_Meadows@msn.com> Date: Sat, 14 Dec 96 22:04:09 UT
Cooking Temperature:
Recipe Serves: 10
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