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Chicken Soup with Matzo Balls
From Dorothy McNett's recipes at www.dorothymcnett.com.
3 1/2 to 4 pound chicken
Remove the fat from the chicken and use for other dishes. Place whole chicken, the giblets but not the liver, onion, carrots, celery, juniper berries, bay leaf, whole peppercorns, and sea salt in stock pot. Cover with cold water, bring to a boil and then reduce to simmer and cook covered for 2 hours. Remove the chicken and set aside to serve as another entree. Strain the broth, discarding or using the vegetables in other dishes. Put the strained broth back into the stock pot, taste for seasonings, adding salt and pepper as needed. Set aside.
Recipe created 2000-04-03.