Best Bazaar Chicken Soup Recipe

• 1 x Chicken 5 lb
• 1 Tbsp. Salt
• 1 1/2 tsp White pepper
• 4 x Carrots
• 2 x Parsnips
• 1 x Parsley root
• 3 x Celery stalks with leaves
• 1 lrg Onion, cut in eighths
• 4 x Fresh parsely sprigs
• 1 x Garlic clove

1. In large stockpot or possibly Dutch oven, bring chicken and 12 c. water to boil; skim off froth.
2. Add in salt and pepper; reduce heat and simmer gently for 1 hour.
3. Meanwhile, peel carrots, parsnips and parsley root; cut into large chunks along with celery.
4. Add in to pot along with onion, parsley sprigs and garlic.
5. simmer for 1 hour.
6. Remove chicken; chill for another use.
7. Strain liquid through cheesecloth-lined sieve, pressing down on vegetables to extract as much liquid as possible.
8. Let cold to room temperature.
9. cover and chill for at least 8 hrs or possibly till fat has congealed on surface.
10. Remove fat with slotted spoon.
11. Can be refrigerated for up to 3 days or possibly frzn for up to 3 months.
12. Add in-Ins: Add in shredded cooked chicken Add in 4 c. cooked noodles, cooked rice, or possibly matzo balls Reserve carrots and celery from stock; slice and add in to soup.

chicken, salt, white pepper, carrots, parsley root, celery, onion, fresh parsely sprigs, garlic

Taken from cookeatshare.com/recipes/best-bazaar-chicken-soup-83829 (may not work)