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Chicken Soup #3, Miriam's - meat

Posted by : Miriam Podcameni Posvolsky

   1      whole      chicken or -- bones, back, wings, neck,
                     feet and gizzards of 2 chickens                    
   2                 onions
   2                 carrots
   1      clove      garlic
   2                 celery ribs
   1/2    tsp        thyme
   1      Tbsp       peppercorns
                     salt to  taste
   1      Tbsp       oil
   4                 parsley stems(no leaves)

1. Cut chicken or bones in small pieces.
2. Dice 1 onion, carrots, celery
3. Heat oil in stockpot, and add chicken pieces and bones to
   slightly brown.
4. Add roughly chopped onion, carrot and celery and cook 6
   minutes, stirring 2 or 3 times.
5. Pour about 8 cups cold water and bring to boil.
6. Turn down heat to simmer and add herbs and peppercorns
   tied in cheesecloth, and whole garlic , peeled and 1
   whole onion.
7. Simmer 2:1/2 hours 
8. Strain .Season with salt
9  Let cool overnight in fridge.
10. Remove fat from surface, reheat and serve with noodles
    or dumplings or kneidlach.

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