Meera's chicken soup

Meera's chicken soup

By
From
Cooking from the Heart
Serves
8
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 boiler chicken
6 chicken frames
500g chicken giblets
1kg beef top-rib
2 teaspoons sea salt
1 carrot, chopped
1 parsnip, chopped
1 large onion, chopped
1 celery stalk, chopped
3 parsley sprigs

Method

  1. Place the chicken, all the chicken parts and the beef in a large stockpot. Cover with 4 litres of water and bring to the boil, skimming off the scum that rises to the top.
  2. Add the salt, reduce the heat and simmer, uncovered, for 1 hour.
  3. Add the vegetables and simmer for another 1 hour.
  4. Strain the soup, then season to taste with sea salt and freshly ground black pepper. Remove the chicken meat off the bones, reserving the meat for another use (such as the stuffing for matzah balls).
  5. Cool the soup and refrigerate it so that any fat will rise to the top and solidify. The fat can then be easily removed with a spoon.
Tags:
Jewish
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