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Great with added
matzoh balls...
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4-5
lbs |
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whole chicken |
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1
large |
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onion, diced |
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3
large |
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carrots, peeled and chopped |
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3
stalks |
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celery, chopped |
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1
clove |
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garlic, minced |
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1
large |
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parsnip, peeled and chopped (optional) |
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4
sprigs |
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parsley |
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1/8
tsp |
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dill
weed |
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1
Tbs |
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salt |
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½
tsp |
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pepper |
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1 |
Rinse
chicken and remove inside parts. Place in large
stockpot and fill with enough water to cover
chicken. Bring water to a boil, skim fat and add
vegetables. Simmer until chicken is tender-
about 2 ½ hours. |
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2 |
Add parsley
and dill. Taste and add salt and pepper to
desired flavor. Remove chicken, shred and add
back to broth mixture. |
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Cooking Tips |
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*If flavor isn't
strong enough, add a package of broth seasoning. |
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