Nov 25, 2020
Here's the recipe C-A and her mother used during this episode:
2 packages of chicken bones and 1 package of thighs
1 x 3-4 lb. chicken (preferably organic or free range)
Water just to cover chicken, approximately 10+cups
1 tablespoon black peppercorns
1 tablespoon salt
2 large stalks celery
2 large carrots, scraped, cut into chunks
2 parsnips scraped, cut in chunks
1 medium onion peeled and halved
1 turnip peeled and cut in chunks
1/2 cup parsley
1/2 cup fresh dill chopped OR tie stems together at the top with cooking string
Rinse the chicken well. Place the chicken and extra parts in a 12- quart stock pot. Cover with cold water that should just cover top of chicken.
Bring water to a boil skimming off any foam that forms.
Reduce to a medium simmer and add the peppercorns, salt,celery, carrots, parsnips, onion, parsley, and dill.
Cover partially and simmer for 2 to 3 hours.
When the soup is done, taste for salt and pepper and add more if required.
Let the soup cool one hour before straining.
Strain off everything but the soup.
Save choice chicken pieces for chicken salad or to add back smaller strips or pieces of soup chicken to the pot.
Add in the carrots, parsley and dill.
When cooled completely, place in fridge overnight and in the
morning, skim off excess fat and discard (or use as you wish!)
Eat, freeze, enjoy!