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Serves
makes about 1 gallon of broth
Author Notes
This was how my mom made it and I have always made it the same way. Instead of using the carcass, I use whole chickens. It is a great base soup for matzoh balls, and is flavorful enough to use as a stock for other soups or sauces. —Berna
Ingredients
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2
chickens, whole
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4
carrots, peeled and cut into large dice
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2
stalks celery, coarsely chopped
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1
large onion, peeled and quartered
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4
parsnips, peeled and coarsely chopped
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2
turnips, peeled and quartered
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2 tablespoons
parsley, chopped
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1 tablespoon
kosher salt
Directions
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Wash and place chickens in a large stock pot (I use whole chickens because it it easier to remove from the soup-I use a large "spider" to take them out). Add the rest of the ingredients, cover with water, place a cover on top and slowly bring up to a simmer. Simmer for about 2 hours. Cool the chicken and vegetables in the stock before removing.
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