Yes. I know. I'm awesome.

I owned that chicken. Yeah, it was frozen at first and I had to defrost

it for most of the night, but I eventually ripped its stinking guts out

and got it into the pot. The soup took six hours to cook. I waited

until the meat was literally falling off the five-pound, stewing hen's

bones. My roommates are a bit perplexed at the sheer amount of food I

made. I tried explaining that the only way to cook Jew-food is to make

enough that a small country would be able to eat for weeks. I don't

think the goyim get it. In any case, I've been giving friends small

bowls all day.









And, yes, my soup tastes just like my mother's, except slightly more

chicken-y because I added some chicken thighs to the pot instead of

boullion cubes.