SIX LEGGED CHICKEN STEW &/or SOUP
from my mother, Carola Penn
6 whole chicken legs
1 or 2 T olive oil
1 onion, chopped
shallot or garlic cloves
1 tsp cumin
1/2 tsp fresh-ground coriander seeds
3 cups water to cover
several bay leaves
Salt and pepper to taste
Trim excess fat and brown chicken legs in olive oil in a large pot.
Add onion, shallot or garlic, ground cumin or seed and coriander
seeds, brown a bit with chicken.
Add water to cover and bay leaves
Bring to a boil, then simmer for 1.5 -2 hours, til the meat separates
easily from the bone
Serve the chicken and save the broth for soup.
For soup, you will have a condensed broth to which you can add
carrots, celery, parsley or whatever vegetables you like.
Add water to thin.
This broth makes an excellent base for Matzoh Ball soup.
Click here for Matzoh Ball recipes.