Grandma Helen's Jewish Chicken Soup
|Chicken||5 Pound, quartered (Preferably Free-Range)|
|Garlic||4 Clove (20 gm)|
1. Set the chicken in a large stockpot or soup pot and cover it with the water. Bring the water to just under a boil over high heat. As it heats, skim off the foam that surfaces. When all the foam has been skimmed off, simmer the chicken, partially covered, without letting it boil, until the chicken is partially cooked, 45 minutes. (If the water boils, the soup will be cloudy.) While this is cooking, cut the onion, carrots, parsnip, and celery stalks in half.
2. Add the vegetables to the pot along with the garlic, and simmer, partially covered, over low heat until the meat falls off the bone, another 1 1/2 hours. Keep the level of the liquid constant by adding more water as it evaporates.
3. Remove the chicken and vegetables with a strainer. If the chicken has some flavor left, keep it for later. Discard the vegetables. Ladle the broth into a large bowl through a cheesecloth-lined sieve, and let it cool to room temperature. Refrigerate for at least 1 hour or overnight, then remove the congealed fat. Pull the meat off the bones in large chunks, discarding the skin, fat, and bones. The soup is now ready to be used.