Eid (or holiday soup) is the name that stuck around after my grandmother started making it on Christmas. After going to church on christmas morning, she served us Eid to warm our bodies from the brisk winter (also because nothing goes to waste in an Arab home) Its customary for my grandmother to pre boil her big cuts of meat whether lamb, beef or chicken. So, whenever she served roasted and stuffed lamb or chicken, she would boil the meat first and reserve the stock to use in

Making homemade stock is so rewarding not only you have the most moist and delicious chicken, but it is so much better than anything you can buy in a carton or a can. And the great thing about making your own stock is you can adjust the flavorings to your liking. You don't like parsnips simple don't add them. Ingredients 2 tbls flavorless oil 2-4 stalks celery, quartered 2 carrot, quartered 1 large parsnip quartered 1 large onion, quartered 2 inch peeled fresh ginger root 1 i