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REC: Jewish Penicillin
Joined: Dec 9, 2005
Posted to Thread #30 at 1:41 pm on Dec 18, 2005
* Exported from MasterCook *
Recipe By : Moyn/FL
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method
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1 chicken ( 3 - 5 lbs.)
1 onion -- peeled, left whole
3/4 carrots -- sliced or chunked
2 stalks celery -- sliced
1 parsnip -- peeled, left whole
1 small bunch dill
1 small bunch parsley (you can chop if you
Put all of above in a large soup pot. Cover with water. Add some salt & pepper.
Bring to boil, and then simmer for about an hour and a half, adding a bit more water, as necessary. Remove parsnip, dill, onion...... discard these (I love to eat the parsnip, mashed with a bit of butter!). Remove chicken... skin, and shred back into soup, if desired.. otherwise, save for use in chicken salad,
chicken pot pie, etc. Skim the soup of fat and serve!! (you may add some boiled thin noodles, or rice).
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Moyn's Note: Guaranteed to get 'em out of bed, and out of the house within 48 hours!!!!
Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor
Other messages in this thread:
- 30. REC: Jewish Penicillin - Dawn_MO - 1:41pm on 12/18/05 (1)
- Thanks, Dawn. No garlic? I thought that was the magic ingredient? [NT] - Janet in NC - 2:21pm on 01/30/12