Chickenstock was a fantastic day that exceeded all of our expectations. Thanks to everyone that came down to the event. We tasted some amazing soups, saw some incredible performances and raised a significant amount of money for Ardoch.

All of the soups were delicious, but there can only be one winner. This year the judges were unanimous that the soup created by Rachel Caplan was the best.

The full results were:

1st prize - Rachel Caplan

2nd prize - Elahn and Wally Zetlin

3rd prize - joint winners Lauren Urban and Eyal Bernard

Peoples Choice - Mila Aloni

Rachel has very kindly offered to share her chicken soup recipe with the world so here it is.

Anybody who gives it a shot, please let us know how it turns out.

Rachy's Chicken Soup

This is a recipe for a very large pot – 24cm diameter x 22cm height = approx. 60 ladles of soup (1.5 ladles per serve) = quantity for 40 people.

MEAT
4 chicken frames
1 packet frozen chicken necks
8 extra large roasting wings
1 strip beef top rib
N.B. Chicken meat from wings and beef can be minced for making kreplach – simply add to chopped/fried onions in oil and blend with two raw eggs + salt & pepper to taste.

VEGETABLES
1 leek
1 large brown onion
4 knobs garlic
3 – 4 large carrots
1 parsnip
1 turnip
1 zucchini
¼ butternut pumpkin
Tops of half celery
Optional:
1 Celeriac
¼ Cabbage
1 bunch dill
Half bunch continental parsley

Method
Put meat and bones in pot, cover with water and bring to boil

Take scum off with slotted spoon

Simmer for 1 hour

Add peeled vegetables (leave in big chunks)  in order of list above, leaving dill and continental parsley till last.

Add water – boiled from kettle

Add 1 heaped cooking spoon salt, pepper, 2 teaspoons sugar and 1-2 cooking spoons of chicken powder – all to taste

Cook for 2 hours

Add dill and parsley and simmer another hour – adding water as it reduces.

Turn off and allow to cook before decanting from pot.

Decant from pot very carefully, if you mush the vegetables, the soup gets cloudy.  Lift out unwanted vegetables and separately the meat.

With the soup ladle decant and strain through sieve in various sized containers.

Allow to cool and freeze.

When frozen, fat rises to the top and can be removed.