Stock Base
1 chicken (about 3 1/2 lbs), cut into 8 pieces
2 bone-in chicken breasts (about 1 1/2 lbs)
4 - 5 beef marrow bones (about 2 lbs)
5 medium carrots, quartered
2 large parsnips, quartered
2 small turnips, quartered
2 medium parsley roots, quartered, or sub in a combo of more parsnips and turnips
1 large green bell pepper, halved, ribs and seeds removed
1 large onion
3 tablespoons kosher salt
20 parsley sprigs
1/2 head cauliflower, broken into florets
7 cloves garlic
20 black or white peppercorns
4 whole allspice
Soup
1 large zucchini, cut into 1/8-inch julienne
1 large carrot, peeled, cut into 1/8-inch julienne
1 large daikon radish, peeled, cut into 1/8-inch julienne
1 pound Passover noodles, cooked and drained, at room temperature