Julie Budd's Chicken Soup
4 lb. stewing chicken (dressed), cut in quarters
1 small soup bone
1 pkg. soup greens
1 parsnip, peeled, left whole
3 carrots, peeled, left whole
3 stalks celery with leaves
3 sprigs parsley
3 qts. water
Salt and pepper to taste
Put all the ingredients in 4-qt. stock pot. Cover and simmer slowly 2 1/2 hours. Remove scum during cooking with slotted spoon. Cool, remove chicken, refrigerate. Remove congealed fat that forms on top of soup. Reheat and correct seasonings to taste. Serve with noodles or rice (cooked separately). Serves 8-10.
Thoughts: Adjust seasonings if using a chicken purchased from a kosher butcher.
Julie Budd's Kugel
6 large potatoes, peeled and grated
1 medium-size onion, grated
2 eggs
About 1/2 cup matzo meal
1/4 cup rendered chicken fat
Salt and pepper to taste
Combine ingredients, mix well. Place in well-greased ovenproof pudding pan. Bake in preheated 350 degrees F. oven about 45 minutes (or until dark brown on top). Serve with meat, fish or fowl, or as dairy dish with applesauce. Serves 4-6.
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