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1 chicken (4 to 5 pounds), quartered
4 quarts cold water
Chicken giblets (except liver), cleaned
1 large onion
1 parsnip, peeled
1 parsley root, peeled
1 small celery knob, peeled
3 carrots, scraped
2 to 3 celery stalks, including leaves
Salt and white pepper to taste
A few sprigs of fresh parsley (optional)
A few sprigs of fresh dill (optional)
Scald the chicken and clean it very well. Place the
quartered chicken into a large soup pot with the cold water. Add the cleaned
giblets. Bring the water to the boiling point, reduce the heat, and simmer uncovered.
Skim off the scum from the top as it rises. When no more scum seems to appear,
cover the pot and simmer for 1 hour. Add all of the prepared vegetables along
with the salt, pepper, and optional herbs. Simmer covered for an additional 1 1/2 hours or until the chicken is fork-tender. With a slotted spoon remove the
chicken and vegetables. Set aside. Strain the soup and chill to degrease. To
serve, return the chicken and vegetables to the broth and bring it slowly back
to simmer.
Variation:
For a gilded-lily kind of chicken soup, discard the greens
and puree the vegetables in a blender. Return to the soup, which will now take
on a creamy consistency.
Note: Goldena yoich came to be used as an appellation for
chicken soup because of the golden globules of fat often
seen
floating on top of the broth. If you degrease your soup, you
can
still enjoy a goldena yoich by adding a few drops of pure
yellow
food coloring to the cooked broth.
Makes 2 ½ to 3 quarts
Source: Kosher Cookery