- Cooking Time: 180
- Servings: 6
- Preparation Time: 20
BackstoryThe following recipe is from Somebody’s Mother’s mother and grandmother because let’s face it, there should be a more palatable option than eating that dreadful fish en gelee out of a jar.
- 3-4 lb stewing chicken
- 3-4 qts water
- 1 tbs salt
- 2 stalks celery
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- 1 whole onion
- Cover the chicken with water and let come to a boil. Cover; simmer slowly 3 or more hours, add the vegetables, boil 1 hour longer, strain, remove fat and add seasoning to taste. Let cool in broth. Serve soup hot adding matzo balls just before serving.
The Cookbook to Defy Disease and Decay - Your Prescription to an Anti-Inflammatory Life
Gluten-Free - Making do with what you got!
Gluten Free Baking With KitchenAid: 33 Bloggers Share GF Treats!See More
Ginger White Chocolate And Brandy Pumpkin Mousse
Apple Honey Custard Pie
Tortellini CarbonaraSee More