Doc Misha’s Grammy Ethel’s Chicken Soup

1. Place a plump 3-pound chicken in an 8 to 10 quart pot of water.
2. Cover, bring to a boil and then reduce heat to simmer for 1 hour.
3. Tie 1 parsnip, 1 carrot and 1 onion in an unbleached cheesecloth bag and immerse in broth.*
4. Cover and cook for another hour.
5. Remove cheesecloth sack and the whole chicken.
6. Boiled chicken can be eaten separately or added to the broth when appropriate.
7. Place pot of broth, covered, in refrigerator overnight. The next day, skim fat from top of broth.
8. Reheat and serve. This nearly fat-free broth can be used alone or as a base for soup or congee. Add rice, vegetables, herbs, even a nice Matzoh ball, if you can eat wheat.

* My aunt Jane’s recipe adds a clove of garlic.

		See also:
		Chinese Ginger Chicken Soup Congee