MOTHERS CHICKEN SOUP (JEWISH PENICILLIN)
Number Of Ingredients 12
Steps:
- Clean Chickens; discard neck, gizzards.
- In a 20QT. Stock Pot put in chickens (halved) and fill with water until chicken is sufficiently covered.
- Bring to a slow boil and skim fat.
- In the meantime; wash, peel and clean all other ingredients.
- TIE bunches of Parlsey, Dill and Scallions.
- Put ALL ingredients in POT and bring back to a boil, the lower heat to a steady simmer.
- Half way through simmer; add seasoning (Salt, Pepper, Oregano).
- COOK for 3-3.5 hours.
- LET COOL, remove vegetables. Discard ALL except CARROTS.
- REMOVE chicken, let cool, pull meat off bones and retain for soup when served.
- STRAIN SOUP through a fine mesh strainer.
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