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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 1 |
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This meal is Jewish penicillin-it'll cure anything. My grandmother liked to make this hearty version. My mother, though, prefers to reserve the chicken and vegetables for a later use and serves a clear broth with her matzo balls. Ingredients:
1 (4- to 5-pound) chicken, cut into quarters |
2 to 3 celery ribs, chopped |
1 onion, cut into quarters |
1 parsnip, chopped |
1 turnip or parsley root, chopped |
3 to 4 carrots, chopped |
sea salt, to taste |
white pepper, to taste |
1 fresh parsley sprig |
1 fresh dill sprig |
bertha's matzo balls |
Directions:
1. Bring chicken and 4 quarts cold water to a boil over medium-high heat. Remove foam with a slotted spoon as it rises to the top. Reduce heat, cover, and simmer 1 hour.
2. Add celery and next 6 ingredients. Tie parsley and dill sprigs together, and add to soup. Cover and simmer 2 more hours or until chicken is tender.
3. Remove chicken, and let cool. Skim fat. Remove chicken from bones, and return meat to soup. Add matzo balls, and serve.
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