- 1. celery
- 1. root parseley
- 2. carrots
- 1. onion
- 1. leek
- 1. knap celery (small)
- 3. or 4 bones (not breast bones)
- 1. lb. plate or breast flanken
- Paprica, salt, lima beans
Wash chicken in cold water; remove all insides, put into deep dish; pour boiling water over everything except gizzard, which gets cleaned in cold water. Pluck all feathers and stubbs and scrape skin clean with knife. Drain and salt inside and outside. When cold cover with wax paper and place in icebox overnight. Cook the next day.
Put vegetables and bones in 3 pints of cold water in covered pot. Skim foam till clear. (2 or 3 minutes). Add the whole chicken*. Cook for about an hour (tough chicken an hour and a half) with cover a little off. Cook soup without chicken till meat is tender. Use chicken neck and feet in soup. Serve with, rice, noodles, potatoes or matzo balls, always with chopped parseley.
WHEN YOU BROWN THAT CHICKEN cut a garlic and onion into a pan with chicken fat. Add paprica, half a tomatoe and simmer for a while. Add chicken, which has been salted and sprinkled with paprica, and roast in oven, basting frequently.
* whole or quartered; add hot water whenever necessary