CHICKEN SOUP

• Two 6-to-8-pound stewing hens, including neck and giblets but not the liver
• 5 to 6 quarts water
• 4 large onions, halved
• 6 carrots, scraped and cut into large chunks
• 15 parsley sprigs

• 10 peppercorns, crushed

• Dill

• Parsley

1. Remove the fat from the cavities of the hens and set aside for rendering 
2. Place one hen in a stockpot with the water and half of the vegetables. The ingredients should barely be covered with water.
3. Bring to a boil and immediately lower the heat. Skim the foam that rises to the surface and adjust the heat so that only a bubble or two appears on the surface of the liquid. Add the parsley sprigs and peppercorns, partially cover the pot, and simmer for about 2 hours, skimming occasionally. The hen should be tender but not falling apart.
4. Remove the hen to a large platter, and when it is cool enough to handle remove the meat from the bones. Cook for another hour or so. Strain the soup into a large bowl and discard everything in the strainer. Cool the soup and refrigerate overnight. Remove the fat that has hardened on the surface.
5. For a really superb soup, start again with the just-made defatted chicken stock, the remaining vegetables, the second hen, and more water if necessary to cover the ingredients.
6. Serve with chopped dill, parsley, and kneidlach or mandlen.

 ENJOY! 

Source: The Passover Table by Susan R. Friedland