(by Margaret Crane)
whole chicken, 3 1/2 - 4 lb., cut up (use a kosher hen if it’s available for the richest flavor)
salt and pepper
6 - 8 oz. baby carrots
2 - 3 stalks celery
1 parsnip, peeled and sliced
1 turnip, peeled and cubed
1 bulb of fennel, plus some fronds
1 white or yellow onion, peeled and cut in quarters
2 leeks, rinsed well and sliced
2 garlic cloves, cut in half
4 chicken bouillon cubes
3/4 c. fresh dill
1 – 2 T. ketchup
Rinse chicken parts in a colander, and thoroughly cover with salt and pepper.
Put in a soup pot, and add enough water to cover the chicken.
Bring to a boil, then add remaining ingredients:
Simmer 2 - 3 hours uncovered, skimming fat off the top periodically.
Remove chicken from pot, and set aside.
Strain vegetables, and set aside the carrots.
Put the cooked vegetables in a blender to puree.
Add 1 c. (no more) of the pureed vegetables to the broth.
Cut white meat chicken into cubes and add to broth, with reserved carrots.
Save dark meat to eat later with horseradish.
Serve with rice or matzoh balls.
(Read Molly, Mom, and Me, the story that accompanies this recipe.)