Ingredients
Scale
- 1 3-4 pound organic chicken (ask the butcher to cut it into smaller pieces)
- 1–2 extra chicken breast(s)
- 1–2 extra chicken legs with thigh(s) attached
- 2 large onions
- 1 tbsp salt
- 3–4 carrots (peeled and cut in half)
- 4 celery stalks (cut into 3–4 pieces each)
- 3–4 stalks fresh parsley
- 2 springs fresh dill (or one teaspoon dried dill)
- 15–20 Whole Pepper corns
- 6–8 bullion cubes (or use chicken stock)
Instructions
- Put chicken, onions, salt and cover with either water or chicken stock (roughly 12-14 cups) and bring to a boil
- Once boiling, skim off scum and lower heat to simmer, loosely cover, for one hour
- Add remaining ingredients (carrots, celery, parsley, dill, peppercorns and bullion (if you boiled in water))
- Cook for 90 minutes, it’s done when a fork can easily go into the carrots
- Remove from heat, sit covered for 30 minutes
- Remove and save chicken, carrots and celery
- Strain broth into containers
- Separate chicken from bones, cover with a little bit of broth to keep moist while storing.
- When serving, combine broth, chicken, veggies and add some noodles or matzo balls
- Enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Courses
- Cuisine: American