Judy’s Passover Chicken Soup
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3 5-pound chickens or 2 3-pound chickens, trussed
2 pounds chicken necks and gizzards, tied in cheesecloth
4 large onions, diced
1 medium leek, sliced into 1-inch pieces
2 to 3 cups thinly sliced carrots (16 small carrots, cut into 1-inch pieces)
2 to 3 cups thinly sliced celery with tops (5 stalks celery with tops, cut into 1-inch pieces)
3 medium parsnips, thinly sliced
12 sprigs fresh parsley
Salt to taste
Freshly ground black pepper, to taste
(The Fluffiest Matzah Balls recipe follows)
In a large, heavy Dutch oven or pot, place trussed chickens, necks and gizzards, onions, leek, carrots, celery, parsnips and enough water to cover. Over high heat, bring to a boil. Using a large spoon, skim off the scum that rises to the top. Cover, leaving the lid ajar, reduce heat to low and simmer for one hour. Season with salt and pepper to taste. Uncover and simmer 30 minutes longer.
With two large (slotted) spoons, carefully remove the chickens from the soup and transfer to a large platter. Let soup cool to room temperature, then chill. Skim off fat that hardens on the surface and discard.
Makes 12 servings.