Ayalti, 430, p.107
Galvin and Tamarkin,
p.315
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Cut the chicken into pieces. Put the chicken in a saucepan and add enough water to cover the chicken. Cover and bring to a boil. Skim the scum off the top. Add the carrots, onions, celery, dill, parsley, and salt. Lower the heat. and simmer covered over low heat for 2 hours. Before serving, add chopped dill and separately cooked lockshen (noodles), kreplach, or kneidlach (matzo balls). |
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