Recipe - Goldena Yoich (Golden Chicken Soup)

1 Chicken (45 pounds)
4 qt Cold water
2 Stalks celery, including the
leaves (up to 3)
1 lg Onion
1 Parsnip, peeled
3 Carrots, peeled
1 Parsley root, peeled
1 Piece celery root, peeled
Salt and white pepper to
taste
Few sprigs fresh parsley
Few sprigs fresh dill

Cut the chicken into quarters, place in a large pot with the cold water.
Bring to the boiling point then lower the heat and let simmer. Remove the
scum as it rises. Cover the pot and cook for 1 hour. Add the vegetables,
salt and pepper and cook for an additional hour until the chicken is tender
when pierced with a fork. Remove the chicken and vegetables and strain the
soup. Let the soup cool so the fat can be skimmed from the top. Heat to
serve.

Posted to rec.food.recipes by "Joel W./Mirjam D." yoel@brachot.jct.ac.il
on Mar 2, 1994.