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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
Serves makes about 1 gallon of broth
- 2 chickens, whole
- 4 carrots, peeled and cut into large dice
- 2 stalks celery, coarsely chopped
- 1 large onion, peeled and quartered
- 4 parsnips, peeled and coarsely chopped
- 2 turnips, peeled and quartered
- 2 tablespoons parsley, chopped
- 1 tablespoon kosher salt
- 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.
- This recipe was entered in the contest for Your Best Chicken Broth