Recipe: Chicken Soup (Jewish recipe)

Chicken Soup

2 medium beef bones
1 (4 -5) pound chicken
4 chicken wings
4 quarts cold water
1 medium onion, peeled
1 leek, green part included
3 large carrots, left whole and with their green tops
2 stalks celery cut in 2-inch pieces
4 chicken feet (optional)
1 bay leaf
1 fresh sprig of thyme, or 1/4 teaspoon dried
1 teaspoon black peppercorns whole
3 sprigs parsley
1 clove garlic, peeled
1 1/2 teaspoon salt

METHOD:
Rinse beef bones, chicken and chicken wings under running water. When clean, place in large soup pot with four quarts cold water, onion, leek, carrot and celery. If you can get chicken feet, add them as well. Make a bouquet garni, tying bay leaf, thyme, peppercorns, parsley, and garlic in a cheesecloth sack. Add to soup. Stir in salt.

Bring soup to a boil. Once boiling, reduce heat and simmer for two and a half to three hours, skimming frequently.

Strain soup through a fine sieve or several lairs cheesecloth. Discard bones, bouquet garni and vegetables. Shred chicken and add meat to soup. Check for flavoring, adding more salt and pepper if necessary.

Serves 8 - 10.
source: Terry Fishbein