Clear Chicken Soup (Handwritten Card)

Ingredients

• 1.1 chicken, whole
• 2.750 gram beef brisket, lean; soup brisket
• 3.chicken fat and giblets, any available chicken fat and extra giblets/neck pieces (noch)
• 4.5 turnips, whole
• 5.6 carrots, whole
• 6.2 leeks, whole
• 7.1 onion, large; whole
• 8.pumpkin, small slice
• 9.1 stalk celery
• 10.salt and pepper, to taste

Method

1. 1.Boil up chicken, meat, feet and neck. Skim well. Use about 9 pints of water.
2. 2.Add all vegetables whole and simmer for 5–6 hours. Season.
3. 3.Strain and sieve through a muslin cloth.
4. 4.If necessary, add a chicken cube or two for additional flavour.

Notes

• Handwritten card variant of clear-chicken-soup.yaml. Key differences: 1½ lbs lean brisket (vs 2 lbs), includes 'chicken fat and noch' (giblets/extra pieces).
• 'Noch' is Yiddish for extra pieces — chicken giblets, neck, feet, etc.
• Appears on page 69 of salads.pdf alongside Meat Beetroot Soup handwritten card.