Thursday, November 22, 2012

Jewish Penicillin

Jewish Penicillin

1 large Perdue 'Oven Stuffer Roaster"
3 stalks celery cut in 3s
3 carrots cut in 3s
1 large onion chopped
1 entire head garlic peeled
3 tablespoons kosher salt
1 tablespoon fresh ground pepper
3 cups chopped peeled carrots
3 cups chopped celery (include the leaves)
1/2 stick butter (optional and not Kosher)
1 pkg. fresh pasta noodles (I love Buitoni fettuccine)

Put the chicken in a large stock pot add the garlic, onions, 3 carrots, 3 celery stalks, the salt and the pepper cover with fresh water and boil for an hour or until you try to pick it out of the broth and it falls apart remove the chicken to a large bowl and let cool till it can be easily handled, while its cooling to the pot add the chopped carrots and celery check the seasoning and add the butter and add more water, when the vegetables are tender add the noodles remove all the meat from the bones (save the oysters for yourself) when the noodles are done adjust seasoning once more and add the meat!


Something extra: add oregano and cooked cheese raviolis