The chicken and vegetables are strained out for a clear soup. If you’d like, save some chicken and vegetables to serve along with the matzo balls in the soup.
- 1 4½- to 5-pound chicken, cut into 8 pieces, rinsed well, excess skin and fat cut away and discarded
- Boiling water
- 5 quarts cold water
- 1 tablespoon coarse kosher salt
- 1 pound onions, quartered
- 1 1-pound yam (red-skinned sweet potato), peeled, cut in half crosswise
- ¾ pound carrots, peeled, thickly sliced
- ½ pound parsnips, peeled, thickly sliced
- 4 large celery stalks, cut into 2-inch pieces
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