Ticker's Friday Night Shabbat Chicken Soup Recipe
Remove skin and fat from 1 chicken.
Put chicken quarters into 9-10 cups of cold water with medium onion, 2 cloves of garlic, 2 teaspoon salt or salt to taste. Place on medium flame. While chicken is cooking clean vegetables. 4-5 carrots, 1 parsnip, 1 turnip, 2 celery stalks 1 leak (cut leek down side and wash the individual leaves from dirt). When the soup minus the vegetables just starts to boil, skim off grease and scum Don't boil hard. When the broth is as clear as you can get it, add clean and cut vegetables to boiling soup. Cook the soup that now contains the vegetables on a low flame partially covered for one additional hour. Turn off flame. Let the soup cool. Take out the chicken pieces from the soup and put it in a separate container.. I throw out the onion, garlic and turnip. If the soup is to be eaten on a different day take out all the vegetables and put them in a separate container. Put the broth in separate storage containers. I get around 2 quarts of broth. Sometimes more and sometimes less.
I bone the chicken since my family likes the soup with the cooked chicken inside. I usually reheat the soup with the vegetables and add chicken pieces to dished out steaming soup. When the soup is being served each person can specify how they wish the soup. Some like just the plain broth. Some like the broth with pieces of cooked white chicken only. Others like it with pieces of dark chicken. Each person chooses which vegetables they want in their soup if any. Bon Apetite and Good Shabbos!
Get a sneak peek of the all-new AOL.com.