Music, memories and merriment return with the 8th annual Colorado Matters Holiday Extravaganza. Recorded at Denver's Central Presbyterian Church on December 7, 2023, the show is a celebration of Christmas, Hanukkah, Kwanzaa, and of the season.
Kwanza Events
34th Annual Colorado Springs Citywide Kwanzaa Celebration. — Dec. 26 - 31
Colorado Kwanzaa 2023 Events hosted by the Denver Public Library. — Dec. 26 - 30
Make a paper chain to celebrate and learn about Kwanzaa in Denver. — Dec. 27
Kwanzaa- 7 Nights, 7 Principles by the Pueblo MLK Jr. Holiday Commission. — Dec. 26 - Jan. 1
Eli Klyde’s Chicken Soup
Ingredients
1 chicken (I buy a rotisserie and eat most of the white meat and then use the carcass and dark meat for the soup)
1 large parsnip, peeled and cut into small half moons (save ends for stock)
4 celery stalks, washed and cut into half moons (save ends for stock)
4 large carrots, washed and cut into small half moons (save ends for stock)
1 Tbsp. black peppercorns
1 Tbsp. olive oil
Freshly ground pepper
Fresh dill, chopped (save stems for stock)
Kosher salt
Step 1. Make the stock
If there is any white meat left on the chicken, cut off and reserve for later. Put the chicken carcass in a stock pot with the ends of the parsnips, celery stalks and carrots. Add dill stems, peppercorns and a good amount of salt. Cover with water and bring to a boil. Turn heat to low and let cook for an hour. Let cool.
Step 2. Make the soup
Once stock is cool, transfer carcass to a plate and strain the stock. Pick chicken off bones and reserve for later (if you let it cool enough, you can do this by hand with gloves on.) Heat olive oil on medium heat in stock pot. When oil is hot, add vegetables, salt and freshly ground pepper. Cook vegetables for about three minutes, stirring occasionally. Add dill and stir, then add stock. Bring to a boil, then turn heat to low and let cook about 45 minutes. Add chicken and cook for 10 minutes more.
Note: If you want to add matzo balls or noodles, cook separately and store them in a different container, because they soak up the water in the soup. I use the recipe on the back of the Manischewitz matzo meal carton, but I add two tablespoons of stock to the mix. I also add a cup of sodium-free chicken broth to the water. When forming the matzo balls, don’t try to make them perfectly round. The more you work the mixture with your hands, the harder the matzo balls will be. I just grab some mix and throw it into the boiling water. (Of course, some people like hard matzo balls. Go figure.)
