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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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The following recipe is from Somebody’s Mother’s mother and grandmother because let’s face it, there should be a more palatable option than eating that dreadful fish en gelee out of a jar. Ingredients:
3 -4 lbs stewing chicken |
3 -4 quarts water |
1 tablespoon salt |
2 stalks celery |
1/4 teaspoon pepper |
1/8 teaspoon nutmeg |
1 onion |
Directions:
1. Cover the chicken with water and let come to a boil. Cover; simmer slowly 3 or more hours, add the vegetables, boil 1 hour longer, strain, remove fat and add seasoning to taste. Let cool in broth. Serve soup hot adding matzo balls just before serving.
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