Clear Chicken Soup

Ingredients

• 1.1 chicken, large; whole
• 2.1 kilogram beef brisket, soup brisket
• 3.chicken feet and necks, approximately 6 each; or substitute with soup bones
• 4.4.5 litre water, approximately 4½ litres
• 5.5 turnips, whole
• 6.6 carrots, large; whole
• 7.2 leeks, whole
• 8.1 onion, large; whole
• 9.1 stalk celery
• 10.salt and pepper, to taste
• 11.chicken stock cube, optional; 1–2 if stock needs fortifying

Method

1. 1.Boil up the water, the chicken, the soup brisket, feet and necks. Skim the soup very well.
2. 2.Add all the vegetables whole and simmer for 5–6 hours. The soup should look gold and rich.
3. 3.Season and strain through a muslin cloth.

Notes

• Card note: 'Chicken soup tastes nice served with some fine noodles and drained, tinned butter beans.'
• The classic Jewish Friday-night chicken soup. Chicken feet and necks add gelatin and richness — use soup bones if unavailable.