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Best Bazaar Chicken Soupsoups, jewish 1 chicken [5 lb] 1 tablespoon salt 1 1/2 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 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
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