Re: Jewish Cookery Book
I guess there can be many variations but carrot & celery are a must.
We get a couple chicken carcasses from our local butcher*, boil in seasoned water, remove any meat, discard skin & bone. Bring back to the boil, throw in diced carrot & celery, boil for 5 mins ....
then, something not mentioned above, add tiny pasts shells, or there's one that looks like rice grains, boil for a further 5 mins until pastas cooked.
That does two meals for two. You know it's the real thing when it goes gelatinous when cooled.
*cost £1 each but there's some meat of there, and it's quality pullet from a quality butcher.