Small note: I learned this from watching my grandma, so there aren't really a lot of set amounts, but I'll do my best to describe them.
Ingredients
Two chicken thighs, washed
One onion, halfed
Tumeric
Salt
Pepper
One carrot chopped up small
One celery stalk chopped up small
Tumeric
Salt
Pepper
Two hand fulls of parsley leaves (not stems) chopped up as small as possible
Put the chicken and onion in a medium to small pot and fill with water, you will need to add more while cooking.
Bring the water to a boil, remove any gunk that floats up to the surface and cover the pot lower heat to medium and let cook for 20 minutes.
After the 20 minutes, remove any more gunk that floats up and add in tumeric untill the broth is a light orange color, and salt and pepper to taste, then add in the carrot, celery, and parsley. cover again and let cook for 5 minutes after which take out the chicken to let cool, once it's cool, debone the chicken and add the meat back in to the pot
While the chicken is cooling, you can make and add in matzo balls, if you do, make sure to to give them 10 extra minutes to cook before adding the chicken back in, and the broth will be a more yellow color
After the chicken is in, if you can serve immediately or let it sit for a few minutes to cool
Matzo ball recipe on next page
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recipe book
Non-Fictionthese are some recipes that I either learned from my grandmother or modified from cookbooks, just thought maybe someone might find these useful.
