In my family always for Sunday lunch. With carrots and plenty of home-made noodles, it was invigorating and a preparation for a rich menu after it. It would usually be prepared with gibblets (as per individual’s preferences – mine were gizzards :)), and more concrete pieces of chicken would come after the soup in combination with horse-radish or potato sauce.
100 g (3.5 oz) carrot
100 g (3.5 oz) parsley root
80 g (2.8 oz) celery root
1 sprig parsley leaves
1 small onion
several grains of pepper
2 tablespoons salt
Place the cleaned and washed hen together with cleaned vegetables and half a sprig of parsley leaves in a deep dish. Cut the onion in a shell to quarters and bake it on a pan without grease on all sides. Put it in a dish and cover the contents with cold water. Add pepper and salt, and then simmer for 2 hours. During cooking remove the foam with a spoon.
Remove the cooked hen from the soup and strain the soup. Place it again on the stove and when it boils add home-made noodles. Cook for about 10 minutes.
Slice the vegetables and add them into hot soup. Serve the soup with chopped parsley and carved cooked meat.