Chicken Soup with Kneidelach

by Daniel Rogov

about 2 1/2 kgs. of chicken parts, including the heart, neck and gizzard
3 stalks celery with leaves, chopped coarsely
4 medium onions, whole
1 large carrot, sliced
1 parsley root, peeled and chopped
1 bay leaf
8 whole peppercorns
1 1/2 tsp. salt
pepper to taste

Remove the skin and excess fat from the chicken. Rinse and cut into convenient pieces.

Place the chicken parts in a large kettle and cover with 3 quarts (3 liters) of cold water. Cover and bring to a rapid boil. Continue boiling for 20 minutes. Uncover and skim the foam from the surface. Reduce the heat, cover again and simmer 15 minutes longer.

Add the remaining ingredients and continue simmering, covered, for 2 hours, skimming off whatever foam rises to the surface. Remove the chicken and strain the soup. Correct the seasoning. Serve with kneidelach. Serve the whole onions on a separate plate and garnish, if desired, with fresh chopped parsley. Cool and well-covered, the soup may be stored for several days in the refrigerator. Serves 12-16.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.