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Recipe
Chicken Soup Recipe
Makes 8 servings
Takes about 2 hours
Ingredients:
1 pound chicken parts
2 stalks celery, cut into 3-inch pieces
1 whole chicken
Depends salt to rub inside of chicken
1 large onion, un-peeled
1 large carrot, peeled
1 medium parsnip, peeled
2 teaspoons salt
1/4 teaspoons pepper
1 bunch dill, cleaned and tied with a string
Directions:
1. Pour 12 cups of cold water into a large pot and put in the chicken parts, and the celery. Bring the water to a boil. When the water is heating up, rub the chicken with the salt. The amount varies with each chicken, and for each person’s preference.
2. Add the chicken into the pot. Cover the pot and reduce the heat. Let is simmer for 30 minutes. To check if the chicken is cooked, poke the chicken with a fork to see if it’s tender. When tender, remove it from the pot onto a large platter. Leave the chicken parts in the pot.
3. Next, add the onion, carrot, parsnip, 2 teaspoons of salt, and ¼ of pepper. Let it simmer for 1 hour and 15 minutes.
4. Once the chicken cools, remove the skin and bones and cut the chicken into bite-sized pieces.
5. Strain the soup and discard everything except the carrot.
6. Drop the dill a few minutes before serving, and then remove it. Add more salt and pepper for your taste preference. Slice the carrot and toss it into your soup. Add the chicken pieces, if desire.
Makes 8 servings
Takes about 2 hours
Ingredients:
1 pound chicken parts
2 stalks celery, cut into 3-inch pieces
1 whole chicken
Depends salt to rub inside of chicken
1 large onion, un-peeled
1 large carrot, peeled
1 medium parsnip, peeled
2 teaspoons salt
1/4 teaspoons pepper
1 bunch dill, cleaned and tied with a string
Directions:
1. Pour 12 cups of cold water into a large pot and put in the chicken parts, and the celery. Bring the water to a boil. When the water is heating up, rub the chicken with the salt. The amount varies with each chicken, and for each person’s preference.
2. Add the chicken into the pot. Cover the pot and reduce the heat. Let is simmer for 30 minutes. To check if the chicken is cooked, poke the chicken with a fork to see if it’s tender. When tender, remove it from the pot onto a large platter. Leave the chicken parts in the pot.
3. Next, add the onion, carrot, parsnip, 2 teaspoons of salt, and ¼ of pepper. Let it simmer for 1 hour and 15 minutes.
4. Once the chicken cools, remove the skin and bones and cut the chicken into bite-sized pieces.
5. Strain the soup and discard everything except the carrot.
6. Drop the dill a few minutes before serving, and then remove it. Add more salt and pepper for your taste preference. Slice the carrot and toss it into your soup. Add the chicken pieces, if desire.