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Jewish Chicken Soup

1 large (5-6 pound) chicken, split
1 package chicken gizzards
2-3 T kosher salt or less
6 large (fat) carrots, peeled
2 large parsnips, peeled
several tops and flowers from a bunch of celery
1/2 bunch of parsley

Remove excess fat from cavity area of chicken. Reserve to make
shmaltz. Remove liver, and reserve to use however you want.

Put the rest of the chicken (whole chicken plus any organs other
than liver), plus the package of gizzards in a large stockpot (12
quarts is ideal). Cover with cold water. Place on stove and bring
to a boil.

Skim fat and foam that rise to the surface. Add salt. Add carrots
and parsnips, reduce to a simmer, and simmer 1 1/4 hours.

Add celery leaves and parsley and simmer an additional 20 minutes
or so.

Turn off heat. Allow soup to cool. With a large pair of tongs,
remove vegetables and discard. Remove chicken, separate meat from
bones and skin, place meat in a suitable storage container, and
refrigerate. Discard skin and bones.

Strain broth into large jars and refrigerate.

When broth is cold, there will be a layer of solid fat on top.
Discard fat.

Now it's all ready to use! Just reheat as much broth as you want
in a medium saucepan. Add whatever you want to the broth.
Appropriate items include: the chicken meat, noodles, rice (cooked),
matzo balls, kreplach, kasha, etc.

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