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Issue Date: December 2008

How To: Make Chicken Broth from Scratch

To go with Sandy Zelman’s matzo ball recipe, featured in the Dec. 2009 issue of Cleveland Magazine

Sandy Zelman’s Chicken Broth

(makes approximately 4 quarts)

4 quarts water
1 pound chicken bones
1 piece each chicken leg and thigh
1 large carrot, whole
1 large celery stalk, roughly chopped
1 large turnip, whole
1 large parsnip, whole
1 large onion, skinned and whole
1/4 to 1/2 cup dry consommé mix
2 tablespoons parsley
Touch of salt and pepper

Pour water into crock pot or stock pot with a heavy bottom, then add all ingredients and bring to a boil. Reduce heat and simmer 8 hours. Add matzo balls and heat before serving.

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