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Chicken Soup



4 to 5 pound chicken
3 quarts cold water
1 cup carrots, cut into chunks
4 celery ribs
I onion, quartered
2 cloves, whole
2 peppercorns
1 bay leaf
Salt to taste
Few springs fresh dill

Cut the chicken into two or four pieces depending on the size of the pot.

Cover with water and bring to a boil.

Add carrots, celery, onion, cloves, pepper corns, bay leaf, and salt. Simmer for 2 hours, skimming occasionally.

Strain the soup and cool. Refrigerate until yhe fat rises to the top and can be seperated from the stock.

Bring the stock to a simmer again and heat for 15 or 20 minutes.

Season to taste.


           

View the Jewish calendar for this year: 5775

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