Perfect for Yom Kippur as little or no salt is used. Carve the chicken into pieces with their bones, and serve with the vegetables in shallow bowls with a bit of broth.
Chicken in the Pot with Fresh Herbs
Servings
4 Servings
Ingredients
- 3½ pound frying or roasting chicken
- Abouut 2 quarts water
- 1 small parsnip peeled and cut into thick slices (optional)
- 2 celery stalks including leafy tops coarsely chopped
- 1 large onion whole
- 2 bay leaves
- 4 sprigs fresh thyme or 1 teapsoon dried
- Freshly ground pepper and salt
- 2 carrots sliced thick
- 4 cloves garlic coarsely chopped
- 1 carrot sliced
- 3 to 4 tablespoons chopped dill cilantro or parsley, or a combination
Instructions
- Remove fat from chicken. Put chicken in a large casserole or pot.
- Add parsnip, celery, onion, bay leaves, thyme and small pinches of salt and pepper. Cover ingredients with water.
- Bring to a boil. Skim foam from surface.
- Cover and cook very low heat 1½ hours.
- Add carrots, garlic and zucchini, bring to a simmer. Cover and cook over low heat about 30 minutes or until the chicken is cooked through and the vegetables are tender.
- Skim off fat. Remove and discard the parsnip, bay leaves and thyme springs.
- Remove skin from chicken. Carve chicken into serving pieces and return them to soup. Taste and adjust seasoning.
- Serve chicken in fairly shallow bowls with carrots and zucchini. Add dill, cilantro or parsley in each bowl.
- Moisten each serving with a few spoonfuls of soup.
B”H Our standard erev Yom Kippur sudah, with the addition of homemade chicken kreplah, and matzo balls. Perfect!