“JEWISH DRISTAN” TO THE RESCUE

It’s cold and flu season, and here’s a most flavorful
recipe. It may not cure the cold or flu, but it will make you feel better or we
wouldn’t call it Jewish Dristan! My niece claims it’s the best!

SERVES 8

1 SOUP CHICKEN (PREFERABLY A KOSHER SOUP CHICKEN, WHICH CAN BE FOUND IN MOST SUPERMARKETS)

4-6 CHICKEN FEET (THE CARTILAGE IN THE FEET ADDS TO THE
FLAVOR OF THE SOUP — ASK THE BUTCHER)

4 CELERY STALKS

1 LARGE YELLOW ONION, PEELED, CUT INTO CHUNKS, OR 2 LEEKS

2 CARROTS, PEELED, CUT INTO CHUCKS

SEVERAL SPRIGS OF FRESH DILL

SEVERAL SPRIGS OF FRESH PARSLEY

8 PEPPERCORNS

2 TEASPOONS + KOSHER SALT, TO TASTE

¼ TEASPOON FRESHLY GROUND PEPPER

Rinse the chicken, inside and out,
and remove any remaining pin feathers. Place the whole chicken in a large pot with
enough water to more than cover. Bring to a boil. Add the chicken
feet, celery, onion, carrot, peppercorns, dill, and parsley. Reduce heat to
simmer and cover. Simmer for 3 hours. Add salt and pepper to taste.

Skim the fat from the top of soup.
(Note: if you chill the soup, it’s easier to remove the fat.)

Strain the soup in a colander. Cut
the meat and carrots into small pieces and add them to the strained soup.

Serve as is or with cooked rice,
broad egg noodles, or, the best, matzo balls.