Golden Joich – Golden Chicken Broth

Frequent Sabbath and holiday dish, traditionally on the meal before the Day of Atonement (Yom Kippur) soup chicken and properly rinse the giblets. Place in a large saucepan and cover with cold water. Cut onion in half, unpeeled, and place cut sides down in a frying pan without fat. Cook onion bottoms over high heat until almost blackened.

Add onion with cleaned and chopped vegetables, bay leaves and juniper berries to the chicken form. Season vigorously with salt and bring to a boil without a lid. After boiling, simmer gently over medium heat for 2-3 hours. Drain chicken, spices and vegetables. Cut fresh carrot into very fine cubes, leek into very fine strips and bring to boil briefly in the soup. Season soup with pepper, nutmeg and salt. The chicken meat can be used for a separate dish or added to the soup as chicken broth.

Tip: Always use aromatic spices to refine your dishes!

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