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Doublereed Archive - Posting 000035.txt from 2004/04

From: Oboeeee@-----.com
Subj: [DR-L] Recipe of the Day
Date: Mon, 5 Apr 2004 20:19:15 -0400

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Chicken Soup
4 to 5 pound chicken
3 quarts cold water
1 cup carrots, cut into chunks
4 celery ribs
I onion, quartered
2 cloves, whole
2 peppercorns
1 bay leaf
Salt to taste
Few springs fresh dill
Wipe or rinse chicken.
Cut the chicken into two or four pieces depending on the size of the pot.
Cover with water and bring to a boil.
Add carrots, celery, onion, cloves, pepper corns, bay leaf, and salt. Simmer
for 2 hours, skimming occasionally.
Strain the soup and cool. Refrigerate until the fat rises to the top and can
be seperated from the stock.
Bring the stock to a simmer again (add knaidlech/matzoh balls if desired) and
heat for 15 or 20 minutes.
Season to taste.
To serve, pour soup into individual bowls, garnish with snipped dill.

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