Title: Best Bazaar Chicken Soup
Categories: Soup Jewish Chicken Canadian
Yield: 10 Cups

1		Chicken [5 lb]
1	tb	Salt
1 1/2	ts	White pepper
4		Carrots
2		Parsnips
1		Parsley root
3		Celery stalks with leaves
1	lg	Onion, cut in eighths
4		Fresh parsely sprigs
1		Garlic clove

In large stockpot or Dutch oven, bring chicken and 12 cups water to boil; skim off froth. Add salt and pepper; reduce heat and simmer gently for 1 hour.

Meanwhile, peel carrots, parsnips and parsley root; cut into large chunks along with celery. Add to pot along with onion, parsley sprigs and garlic. simmer for 1 hour. Remove chicken; refrigerate for another use. Strain liquid through cheesecloth-lined sieve, pressing down on vegetables to extract as much liquid as possible. Let cool to room temperature.

cover and refrigerate for at least 8 hours or until fat has congealed on surface. Remove fat with slotted spoon. [Can be refrigerated for up to 3 days or frozen for up to 3 months.]

Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked rice, or matzo balls Reserve carrots and celery from stock; slice and add to soup.

Source: Canadian Living magazine Nov 95 Recipe by Fran Sonshin. Presented in article by Daphna Rabinovitch: "What a Bazaar!" : [-=PAM=-] PA_Meadows@msn.com From: "Paul A Meadows" Date: 14 Dec 96 Meal-Master Format Recipes (Mailing List) Ä

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