Ingredients 4 chicken frames (or you could use a boiler)
1 skinless chicken maryland, or similar
Handful of chicken giblets
Handful chicken necks
1 - 2 onions
2-3 sticks celery
2 tsp chicken stock powder (optional)
Bit of broccoli (optional)
Clean the giblets and necks, taking off any loose fat. Then clean the chicken frames, taking care to clean the inside thoroughly.
Wash the vegetables and peel those that need peeling. Cut them up slightly (easier to find later if they are big). Put these in with the cleaned chicken in a large pot.
Cover with cold water to about 3/4 of the way up. Bring to the boil, and simmer as low as you can for about 2 hours. If a scum forms when it first starts to boil, remove this.
Allow to cool in the pot, and then strain -I take out the chicken before straining and also the large pieces of vegetables.
Strip the chicken from the bones and reserve for something else (I made chicken pies from the vegetables and the chicken, and my next recipe tells you how to do this). Mash the vegetables partly, if you are going to make these pies.
Put the strained soup in the fridge overnight so the fat rises to the top. Mine had very little fat as I took most of it off.
Take the white fat from the top and discard, and add whatever you want to this -could be a rice noodle, or pasta, or you could even cut up the vegetables and put back in the soup. Traditionally however, this soup is served with the giblets, and Matzoh balls, which can now be bought quite easily in a ready to make mix.