- 1 (4- to 5-pound) stewing chicken, cut up
- 3 quarts water
- 1 carrot, cut
- 1 stalk celery, cut into 1-inch lengths
- 2 or 3 sprigs parsley
- 2 teaspoons
- Place chicken in large kettle. Add water; cover. Cook over low heat until boiling
point is reached. Skim carefully. Add carrot, celery, parsley and salt. Cover and
gently simmer for about 3 hours.
- Strain. Chill.
- If any fat accumulates over chilled
liquid, remove while soup stock is cold.
Makes 1 1/2 to 2 quarts stock. Use the chicken in your favorite dish.