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Meat
Easy
10 Servings
Allergens 
No Allergens specified
4 Hours, 20 Minutes
Diets
Chicken soup is already a classic in every Jewish home, but chicken soup in the oven is going to be the newest fad! Yields 4 2-pound containers
4 cloves garlic
1 bunch fresh parsley
2 pounds (910 grams) chicken bones
1 pound (450 grams) chicken quarters
2 medium zucchinis, peeled and cut in half
3 large carrots, peeled and cut in thirds
1 large Spanish onion
3 stalks celery, cut in half
Manischewitz Kosher Salt, to taste
water, to cover
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place the garlic and parsley in a mesh bag. In another mesh bag, place the chicken bones and the chicken quarters and tie well. Place into a deep 9×13-inch (23×33-centimeter) baking pan and add the vegetables.
Fill the palm of your hand with a nice amount of kosher salt and add it to the pan. Add water until the chicken and vegetables are covered. Cover the pan with aluminum foil and place in preheated oven.
Bake for one hour. Lower oven heat to 250 degrees Fahrenheit (120 degrees Celsius) and cook for an additional three hours.
Remove from oven and allow to cool slightly before discarding the bones and parsley. Shred the chicken quarters and either serve with the soup or use as you like. Enjoy!
Text, Styling and Photography by Menachem Goodman
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