Pesach
4 to 5 pound chicken 3 quarts cold water 1 cup carrots, cut into chunks 4 celery ribs I onion, quartered 2 cloves, whole 2 peppercorns 1 bay leaf Salt to taste Few springs fresh dill Cut the chicken into two or four pieces depending on the size of the pot. Cover with water and bring to a boil. Add carrots, celery, onion, cloves, pepper corns, bay leaf, and salt. Simmer for 2 hours, skimming occasionally. Strain the soup and cool. Refrigerate until yhe fat rises to the top and can be seperated from the stock. Bring the stock to a simmer again and heat for 15 or 20 minutes. Season to taste. |