Auntie Brk's Chicken Soup

2 whole frying chickens, total 7-8 lbs., cut into quarters (do this yourself - the soup is better with freshly cut chickens)
the chicken gizzards, excluding the liver (ah, gehakte leber! But that's a whole 'nother recipe)
1 pkg. turkey neck and gizzards (if you can't find turkey, use chicken)
2 1/2 quarts (10 cups) water
3 carrots, cut into halves and thirds
2 parsnips, cut into halves and thirds
4 stalks celery with tops
3 small to medium size onions, quartered (unpeeled!)
3 large cloves garlic, crushed with the back of a spoon
4 to 5 sprigs Italian (flat leaf) parsley
2 or 3 sprigs dill
2 teaspoons salt

In an 8-quart pot, place the chicken with the water. Bring to a boil over high heat. Skim off any of that foamy gook (scum) that always rises to the surface. Reduce the heat to a gentle boil, cover the pot, and cook for 1 1/2 hours.

Add the carrots, parsnips, celery, and onions. Cover and cook for an additional hour until the chicken is tender when pierced with a fork.

Now add the garlic, parsley, dill, and salt. Cook for an additional 10 minutes.

Let the soup cool a bit, and then, with a slotted spoon, start removing all the solid ingredients. If you want to keep the chicken, or add it back to the soup, that's your business. Or, you can feed it to your favorite cat. The only chicken that I do not like to eat is boiled chicken. 'Nuff said.

Strain the soup through high quality paper towels. You may have to change the towels several times. The soup should be fairly clear and golden.

Refrigerate overnight. Before reheating, skim off all the congealed fat. Throw this away, it is BAD for you. Reheat the soup gently - and remember, never boil chicken soup in reheating, it becomes cloudy.

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