International Recipes
Jewish Penicillin
Ingredients
- 1 (3 to 4 pound) kosher chicken, cut into eighths
- 3 scraped carrots, cut into thirds
- 1 whole medium onion
- 2 stalks celery (optional)
- 1/2 bunch fresh dill (do NOT use dried dill weed)
Instructions
- Clean chicken and put into a Dutch oven. Cover with water up to 1/8th from the
top of the pot.
- Add carrots, onion and celery. Start cooking over high heat until
water starts to boil, then lower flame to between medium and simmer. Cook uncovered
for 50 minutes.
- Add fresh washed dill (including the stalks), and continue cooking for 15 minutes.
- Remove dill and throw away.
- You can serve the soup with matzo balls following the directions on the box of
matzo meal.