Jewish Chicken Soup
4-5 Lb chicken (with gizzard, heart and neck)
2 pints or 1 litre cold water
1 large onion (peeled and sliced)
1 large carrot, (peeled and sliced)
2 stalks celery with leaves, coarsely chopped
1 parsley root, peeled and coarsely chopped
1 bay leaf
6 peppercorns
1 tablespoon salt
Rinse chicken and cut into serving pieces. Remove skin and excess fat.
Place chicken pieces, along with gizzard, heart and neck in a large saucepan filled with the water. Cover and bring to a boil and boil for 15-20 minutes. Uncover and skim foam from surface. Reduce heat, cover and simmer for 15-120 minutes.
Add remaining ingredients, cover and continue simmering 1 ½ - 2 hours.
Remove chicken and strain soup.
Serve with Matzo meal dumplings.
Reference:
(So Eat, My Darling) By Naf Avnon