Preparation:
Thorooughly rinse the chicken and place in a soup pot. Stick the onion with cloves and place in the pot with the parsnip, celery, parlsey, salt and pepper. I add a whole garlic clove and about 10 baby carrots. Add water to cover and bring to a boil. Skim the foam. Cover and simmer about 3 hours. Cool and discard the veggies. Remove the chicken and save the flesh for another use such as chicken salad. Refrigerate the broth overnight and remove the congealed fat. (very, very important!!) To serve, reheat broth and add the the simmered matzah balls. |
