1 whole Chicken cleaned and cut up
2 whole Organic Yellow Onion peeled
5 whole Organic Carrots peeled
1 bunch Leeks whites only (save the green tops)
3 tablespoons Organic Parsley fresh and chopped
2 whole Organic Russet Potato peeled and cut into chunks
1 whole Organic Butternut Squash peeled and cut into chunks about 2-inches long by 1-inch thick
2 whole Parsnips (2-3 parsnips depending on size)
2 cubes Chicken Bouillon
2 teaspoons hawaj [see recipe below]
1 teaspoon Cumin ground
Turmeric (not needed if using hawaj)
1 bunch Cilantro stems removed
Salt and Fresh Ground Black Pepper to taste
6 teaspoons Black Peppercorns
3 teaspoons Caraway Seeds
1 teaspoon Saffron threads
1 teaspoon Cardamom Seed Pods
2 teaspoons Turmeric
Place chicken in a large pot and cover with enough cold water to cover, plus an inch more.
Bring to a boil, and as chicken cooks, skim off bubbles and “scum” (about 20 minutes).
Add onion, carrots, leeks and parsley.
Cook for 20 minutes on medium heat then add potatoes and squash.
Stir in bouillon cubes and spices.
Lower heat to simmer, cover and cook until chicken is done, about 45 minutes.
Add cilantro and chopped greens from the leeks, and cook another 10 minutes.
Remove chicken from pot and store for use in salad or sandwiches.
Option #1: Strain all vegetables and serve as golden broth for a light starter course
Option #2: Strain all veggies to remove onions, parsley, cilantro, then return remaining vegetables to the pot and serve for a mildly hearty version. If needed, add salt and fresh ground pepper to taste.
Using a mortar and pestle (or in a blender), pound (or combine) the peppercorns, caraway seeds, saffron and cardamom together.
Stir in the turmeric and place in a covered jar. Use as directed in recipes.