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Title: Chicken Broth
Categories: Soups, Stock, Ukrainian
Yield: 1 Batch

1 lg Fowl with feet
2 1/2 qt Water; up to 3 qt, cold
1 tb Salt
1 sm Onion; sliced & browned
1 sm Carrot; sliced
1 Celery piece (2")
- (optional)
2 Parsley sprigs
Salt

Next to borsch, chicken broth rates very highly among the Ukrainians.
For Sundays and special occasions, this soup is the usual choice.
Connoisseurs of a good chicken broth claim that it should neither be
spiced nor highly flavored with vegetables, as too strong a
predominance of other flavors robs the soup of its own delicate
character. Even some fat should be retained for the sake of flavor.

Wash the chicken thoroughly and cut it at the joints. Seald the feet
and let them stand for a few minutes in the boiling water to loosen
the skin. Remove the skin and nails. The chicken feet will enhance
the flavor of the broth. Cover the meat with the cold water and add
the salt. Bring slowly to a boil and skim. Cover and simmer for about
2 hours or until the meat is almost tender. Add the vegetables and
continue simmering until the meat is very tender. Season to taste
with salt. Remove the excess fat. Take the meat out and strain the
broth through 2 thicknesses of cheesecloth placed over a fine sieve.
Return the meat to the broth and let it stand until ready to serve.
Serve the broth with one of the following accompaniments: lokshyna
(egg noodles), steamed rice, baked buckwheat kasha, pyrizhky with a
meat filling. The chicken meat may be served plain or with any
favorite sauce.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

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