The Perfect Clear Chicken Soup

Ingredients

• 1 whole chicken

• 10½ cups water (2.5 liters)

• 6 carrots

• 1 parsley root

• 1 celery root

• 3 celery stalks

• 10 sprigs parsley

• 10 sprigs dill

• 1 sprig thyme

• 2 garlic cloves

• 1 tablespoon salt

• 1 tablespoon sugar

• 4 whole black peppercorns

• 4 allspice berries

Instructions

1. Prepare the pot: Use a pot that is oven-safe (no plastic handles).

2. Build the base: Place the whole vegetables, celery leaves, chicken, and water into the pot. Add salt and sugar and bring to a boil. Add the peppercorns and allspice.
   Place the herb sprigs (parsley, dill, thyme) into a mesh bag and add to the pot.

3. Slow cook in the oven: Transfer the pot to a preheated oven at 350°F (180°C) and let it cook undisturbed for 12 hours.

4. Strain the soup: Remove from the oven and strain:

• First through a regular strainer to remove vegetables and solids

• Then through cheesecloth for a perfectly clear broth

5. Serve: Return only the chicken to the soup and serve. You can add cooked carrots, or serve as a clear broth.

Optional Additions

Serve with egg noodles or matzah balls (kneidlach) for a complete, comforting soup.