Yemenite chicken soup

Tags: soup, Jewish, chicken, waiting
Created: 2020/07/06
. Use a 9 litre pot. 14 steps
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   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   Add
1 tablespoon hawaij   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
For the hawaij, you can also use ready-ground spices. You should still warm them in a pan, but for 2–3 minutes
When you skim out the fat, put it in a bowl in the fridge. It will separate; put the stock back in the pot, and use the fat for rice.