CHICKEN BROTH (Jewish penicillin)
is a valued remedy for colds and flu.
1 whole chicken or 2 to 3 pounds of bony chicken parts such as necks, backs, breastbones and wings. Gizzards from one chicken (optional)
Feet from the chicken (optional) Note: Jewish folklore consider this the secret to successful broth) 4 quarts cold filtered water
1 tablespoon vinegar
1 large onion, coarsely chopped 3 stalks celery, coarsely chopped 1 bunch parsley
Place chicken or chicken pieces in a large stainless steel pot, with the water, vinegar and all the vegetables, except the parsley. Bring to a boil and remove the “scum” that rises to the top. Cook for t least 12 hours, and up to 24 hours. The longer you cook the stock, the richer and more flavorful it will be. About 5 minutes before finishing the stock, add the parsley.
Remove from the heat and take out the chicken or pieces with a slotted spoon. If using a whole chicken, let it cool and remove the meat from the carcass; use for salads, curries or sandwiches. Strain the stock into a large bowl and refrigerate until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.