| 1.5kg whole chicken |
|
tie in a double layer of cheesecloth and place in 9 litre pot; add; cover with 10cm cold water |
Bring to a vigorous boil over high heat. Boil, skimming out any scum, 15–20 minutes |
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Cook, tightly covered, 10 hours, occasionally skim the fat off |
Remove and discard dill. Remove chicken to a bowl; open the cheesecloth and let it cool; get all the meat. Portion out chicken and broth and vegetables. |
| 3 large stalks celery |
halved lengthwise |
| 6 medium carrots |
peel / trim but leave whole |
| 2 onions |
| 1 parsnip |
| 1 turnip |
| 3 cloves garlic |
| 1 bunch dill |
tied into a bundle |
|
Cook at a very gentle simmer 2 hours |
| salt |
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Add |
| 1 tablespoon hawaij |
|
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Cook another 2 hours |
| 2.5cm piece ginger root |
peel |
| Hawaij spice |
| 1/4 cup whole black peppercorns |
toast in a dry pan over medium-low heat, stirring, 3–4 minutes or until fragrant and seeds start to pop |
grind until fine |
| 1/4 cup cumin seeds |
| 2 tablespoons cardamom seeds |
| 2 tablespoons coriander seeds |
| 3 tablespons ground turmeric |
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