Kosher Revolution's Be-All, End-All Chicken Soup

Name: Kosher Revolution's Be-All, End-All Chicken Soup
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Global
Ingredients: 4 mediums celery stalks, cut into thirds; 2 kilograms stewing chicken, cut into eight parts, rinsed, any excess fat removed; 1 kilograms chicken legs, wings, bones and backs, any combination, rinsed, any excess fat removed; 3 leeks, white parts only, well cleaned; 1 medium onion, unpeeled, quartered; 4 mediums parsnips, peeled and cut into 1/2-inch dice; 454 grams flanken

You can never have too many main course recipes, so give Kosher Revolution's Be-All, End-All Chicken Soup a try. This recipe serves 12. One portion of this dish contains roughly 40g of protein, 33g of fat, and a total of 522 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up onion, flanken, parsnips, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes about 3 hours.

Instructions

In a large stockpot, combine the parsnips, celery, leeks, onion andbouquets garnis.

Ingredients you will need

Parsnip

Celery

Leek

Onion

Equipment you will use

Pot

Place the flanken on top and top with all the chicken.

Ingredients you will need

Whole Chicken

Add cold water to cover by 1 inch. Bring to a boil slowly over mediumheat, 45 to 60 minutes. Reduce the heat and simmer for 1 hour, skimming to remove any surface solids every 10 minutes. Simmer another hour, skimming every 20 minutes, and transfer the breast to a medium bowl. Simmer, skimming as needed, for 11/41/4 hours more. With tongs or a slotted spatula, carefully remove the remaining chicken and the flanken and transfer to the bowl. (Reserve the chicken, skinned and boned, for chicken salad, or return to the soup.)

Ingredients you will need

Whole Chicken

Water

Soup

Equipment you will use

Spatula

Tongs

Bowl

Meanwhile, fill the sink with cold water and add ice.

Ingredients you will need

Water

Ice

Place a largeclean pot in the sink. Line a colander or strainer that fits over the potwith a double layer of cheesecloth. Carefully ladle the soup through thecheesecloth, trying not to disturb the ingredients at the bottom of thecooking pot. When only a little soup remains, carefully tilt the pot topour it off. (Discard the pot ingredients.)

Ingredients you will need

Soup

Equipment you will use

Cheesecloth