Tamara's chicken soup

Tamara's chicken soup

By
From
Cooking from the Heart
Serves
10-12
Photographer
Mark Roper

This is essentially a recipe for a hearty chicken stock. Use this stock, as well as the whole onion and the meat from the chicken, when making the chicken kreplach recipe.

Ingredients

Quantity Ingredient
1 whole chicken, cut into pieces, plus 8 chicken frames
1kg chicken wings
4 carrots, roughly chopped
2 parsnips, roughly chopped
3 leeks, roughly chopped, white part only
1 brown onion
2 celery stalks, with the leaves, roughly chopped
1/2 bunch parsley
1/4 bunch dill
2 garlic cloves, peeled
sea salt, to taste

Method

  1. Place all the chicken pieces in an 8–10 litre stockpot and pour in enough water to cover them. Bring to the boil, then skim off the froth.
  2. Add the remaining ingredients. Bring back to the boil, then turn the heat down to a simmer and allow to bubble for 2–3 hours. Season to taste with salt.
  3. Allow the chicken to cool a little, then remove from the stock using tongs. Take the meat off the bones, reserving the meat for another use (such as a chicken kreplach filling) and discarding the skin and bones.
  4. Strain the stock, reserving the onion for the chicken kreplach recipe. Pour the stock into containers, then cover and leave to chill overnight in the fridge. Skim off the fat before using.
Tags:
Jewish
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