I can officially say we’ve moved into a seller’s market. The last few week have been crazy busy and I need a break from real estate. So with this month’s market updates I will share a recipe with you. With Passover coming up I thought many of you would appreciate this one.
Allison Ziefert’s Chicken Soup
1 Empire Kosher chicken cut up (yes, the kosher chicken really makes it taste better)
1 large onion, washed and skin on
4 large carrots, peeled
4 celery stocks
½ bunch of parsley
½ bunch of dill
8 whole peppercorns
salt to taste
Rinse the chicken parts and place in a large soup pot. Fill the pot with cold water until the parts are just covered. Bring the water to a simmer and simmer, uncovered, for about 30 minutes. With a large spoon, skim the “stuff” off of the top of the soup pot and discard. Add the onion, carrots, celery, parsley, dill and peppercorns on top of the chicken pieces. Simmer uncovered for about 2 hours. Add salt to taste. Cool the soup off a bit and the strain broth. You can then cut up the carrots and chicken pieces and add that back to the soup. Throw in noodles, matzo balls, rice or whatever you like.
Let me know how your batch comes out.
My Market Snapshot for your town for February, 2013 is below: