Don't start the jokes about Jewish Penicillin, please. They are old, hackneyed and boring. Especially since my recipe is the definitive one. ;) My darling children complain that cooked turnips resembles potatoes so I should use the "real" thing.
You can use a quartered chicken, but the smaller pieces fit in my pot better. You can remove all the skin if you prefer, but the soup tastes better if you leave some of the skin on since the skin gives it some flavor. If the little bit of fat still offends you, chill overnight (the soup, not you. Well, maybe you as well if you are so easily offended), then lift off and discard the hardened congealed fat floating on top.
Use fresh dill and parsley if you can get it. Rinse and paper-towel dry the herbs then freeze the remaining bunches for another time. If you have to use dried, use a lot to get the same flavor. It does seem as if there are a lot of herbs in this recipe, but just sing Scarborough Fair while assembling the in…