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One step at a time is good walking.

       ---Chinese Proverb

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For it was the king's commandment concerning them, that a certain portion should be for the singers, due for every day.

       --- Nehemiah v 11:23, Sierra Verse #12611

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Category:

SOUP

Title:

BEST BAZAAR CHICKEN SOUP

Ingredients:

1-chicken [5-pounds]
1-tablespoon salt
1-1/2-teaspoons white pepper
4-carrots
2-parsnips
1-parsley root
3-celery stalks with leaves
1-large onion, cut in eighths
4-fresh parsley sprigs
1-garlic clove

Instructions:

In large stockpot or dutch oven, bring chicken and 12 cups water to boil, skim off froth. Add salt and pepper, reduce heat and simmer gently for 1 hour. Meanwhile, peel carrots, parsnips and parsley root, cut into large chunks along with celery. Add to pot along with onion, parsley sprigs and garlic. Simmer for 1 hour. Remove chicken, refrigerate for another use. Strain liquid through cheesecloth-lined sieve, pressing down on vegetables to extract as much liquid as possible. Let cool to room temperature. Cover and refrigerate for at least 8 hours or until fat has congealed on surface. Remove fat with slotted spoon.

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  Yours in Inspiration,


         --- R.A. Nagy

 

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