Return to Main Recipes Page/Return to Home Page

Soup Chicken and Vegetables, Roasted (M, KLP, TNT)
Source: My landlord's mother
Serves: 4 to 6

1 large sized roasting chicken (5 to 7 lbs.) either whole or cut-up
Assorted vegetables cut up in large pieces (carrots, leeks, potatoes, parsnips, sweet potato, celery, or any root vegetable that you prefer)
2 to 3 yellow onions, whole
10 garlic cloves, divided
1 packet onion soup mix
2 bay leaves
Salt and pepper (or cayenne, if you prefer)

Put chicken in very large pot with 5 garlic cloves and onions. Cover with water and add salt and pepper.

Cover and simmer on very low flame for 1 hour, skimming scum off surface every so often. Add vegetables and simmer for one half-hour more.

Remove chicken and garlic cloves to large covered roasting pot (I use the pot that I cook my Thanksgiving turkeys in). Stuff cooked garlic cloves plus five more raw garlic cloves and bay leaf into chicken cavity.

Strain vegetables in a colander, retaining chicken broth. Arrange vegetables around the chicken. Pour one cup chicken broth over chicken and vegetable and sprinkle onion soup over all.

Cover and allow to sit for 15 minutes. Strain reserved broth through fine sieve or cheese cloth, cool and freeze (it's an excellent chicken stock and is great for either matzo ball, noodle soup, or any recipe that calls for chicken stock).

After chicken has rested for 15 minutes, put covered roasting pot into 350°F oven, roast for 1 hour. Uncover, and roast for another 1/2 hour more or until chicken is a nice golden color.

Poster's Notes:
This recipe is intentionally made using soup chicken, like my grandmother used make. It is excellent served with a Caesar salad and hot dinner rolls.

Posted by Mark Burwell

Nutritional Info Per Serving: N/A