My tried, tested and true recipe.
3 leeks, trimmed, well washed and quartered
6 carrots
1 extra large parsnip (or 3 regular sized ones)
1 entire celery
1 entire garlic bulb (separate into cloves, peel, mash and chop)
1 bunch dill
4 bay leaves
12 peppercorns
2 Tbsp white wine
3 Tbsp salt
3 Tbsp sugar
3 pkgs chicken bones parts (enough to cover bottom of a 16 quart pot)
fill water up to one inch from top
Combine all ingredients in a 16 quart stock pot and bring to a boil. Reduce heat to medium low, simmer for a few hours. Refrigerate overnight and then skim off fat. For a clearer broth, strain through cheesecloth.
Yield:
30 cups = 7.1 Litres = 1.88 US gallons = alot for gentiles = enough for former slaves of Egypt
Hi, I treasured to drop you a quick note to express my thanks. I’ve been observing your blog for a month or so and have plucked up a heap of solid information as well as relished the way you’ve structured your site. I am setting about to run my own blog however I think its too general and I would like to focus more on smaller topics.
dee vilst a bissel soup?