Ingredients
1 (3 to 4 lb.) chicken with gizzards
4 celery stalks
1 lb. carrots
8 dill sprigs or parsley
3 garlic cloves, smashed
1 parsnip
salt and pepper to taste
Method
Sources
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Hand blender for emulsifications, purees, soups, sauces
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Clean and cut all vegetables into 3 to 4 inch chunks. Clean chicken; cut into about 8 pieces. In a large soup pot, place vegetables, garlic and onion, then chicken with dill or parsley. Add cold water until chicken is covered. Bring to a gentle simmer and cook for 2 hours. Skim off foam occasionally. Season to taste with salt and pepper. Serve with rice or noodles and fresh challah bread for an authentic meal.