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Sunday Paper Recommends: Week of April 17

Sunday Paper Recommends: Week of April 17

By The Sunday Paper Team
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At The Sunday Paper, we want to inspire you to gather at your table—virtually or with friends and family—and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that’ll really move the needle.

This week, to encourage your conversations, we recommend checking out the following:

To Read:

A Good Thing Happened Today is a beautiful new children's book from Michelle Figueroa, the creator of the mega-popular social media account Good News Movement. It is a wonderful read that "highlights good moments--from small to big--that inspire children to become the good news in the world." We hope you'll be inspired by it this week.

To Watch:

We Crashed is the incredibly acted and produced series based on the true story about the WeWork rise and demise. It has us rapt. You can watch it on Apple TV+.

To Make:

Adeena Sussman never fails to deliver recipes that are as comforting as they are delicious. This chicken soup is ideal for this holy weekend.

Overnight Chicken Soup (with a Yemenite Option)

This is the way my late mom, Steffi, used to cook her chicken soup: overnight for at least 12 hours, sometimes longer, until the soup turned golden, rich, and gorgeous.

The chicken, wrapped in cheesecloth, gives everything it has to the soup. It defies logic, but the meat, and even the whole vegetables that simmer alongside it, emerge in shockingly good shape. Since we kept the Sabbath  and had a low flame on our stove for warming food, the idea of going to sleep with a soup simmer- ing away gives me great comfort; if it doesn’t inspire the same feelings in you (no judgment), start the soup early in the morning, turn it off before you go to bed, then let it cool overnight on the stovetop before refrigerating. Since Yemenite hawaiij improves everything, I give you the option to add some in the last few hours of cooking; it will lend the most wondrous mildly spicy flavor and sunshiny hue to your broth.

1 whole 3- to 4½-pound chicken*

6 medium carrots, trimmed and peeled

3 large celery stalks, halved lengthwise

2 medium onions, peeled but left whole

1 medium parsnip, trimmed and peeled

1 medium turnip, trimmed and peeled 3 garlic cloves

1 whole bunch fresh dill, tied into a bundle with kitchen twine

1 tablespoon kosher salt

2 tablespoons hawaiij (page 27) (optional)

One 1-inch piece peeled ginger root (optional)

Lachuch (page 74), for serving

Serves 10 to 12

Active Time: 10 minutes

Total Time: About 13 hours

In a very large (at least 8-quart) stockpot*, arrange a large, overhanging double layer of cheesecloth.

Place the chicken in the center of  the cheesecloth and tie the cheesecloth into   a knot so the chicken is totally enclosed. Add the carrots, celery, onion, parsnip, turnip, and garlic, cover with 3 inches of cold water, bring to a vigorous boil over high heat, and boil, skimming and discarding any scum, 15 to 20 minutes. Reduce the heat to a simmer, add the dill, and cook, checking every so often that the soup is moving with very small bubbles— almost like a tide washing in—but not boiling.

After about 2 hours, add the salt. It should taste delicious and salty, like soup should taste. Cover with a tight-fitting lid and cook for a total of 12 hours, either a whole waking day or overnight. Occasionally, skim off the fat from the top (it’s easy to do when the flame is so low; the fat pools on the top). Put that fat and broth with it in a bowl in the fridge; when it hardens, tip the bowl back into the soup; the broth slips out from underneath the disc of  fat, which I use as schmaltz (chicken fat)  in recipes like Medjool Date Gondi (page 167).

If you’re going Yemenite, add the hawaiij and ginger 2 hours before you’re done cooking the soup. When ready to serve, remove and discard the dill. Remove the chicken to a bowl, cut the cheesecloth open to help it cool, then tip any broth back into the soup. Strip off and discard the skin and cheesecloth. Take all the meat off the bones. Discard the bones. Portion the meat out into bowls with the broth and vegetables (leave them whole, or cut them into large pieces if you like). Season with more salt if needed. Serve with lachuch.

*If you don’t have an 8-quart pot, use a 6-quart pot. Start with a 3-pound chicken and use 2 carrots, 1 celery stalk, and 1 medium onion.

Printed with permission from SABABA by ADEENA SUSSMAN, published by AVERY, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019 by ADEENA SUSSMAN.

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