Update my dinner status, I'm making this tonight.
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Servings:
Total Time (median): 1 : 15 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 1 large broiler chicken (3 1/2 to 4 pounds), cut into 8 pieces
- 8 cups water 7-8 cups or just enough to cover chicken and vegetables
- 3 stalks celery with their leaves
- 3 ea carrots peeled but left whole
- 2 ea parsnips peeled
- 1 large leeks or 2 small; substitute 1 medium onion if leeks are not available
- 1/2 bunch parsley stems included
- 1/2 bunch fresh dill stems included
- 1 tablespoon kosher salt
- 1 teaspoon white pepper
- 1 clove garlic peeled but left whole
Preparation
Wash chicken pieces well and remove any quills or pinfeathers. Pull away any visible excess fat. Do not remove the skin because the skin adds flavor to the soup. Place chicken in a 6-quart soup kettle and add 8 cups cold water. Wash celery and cut each stalk in half crosswise and add to pot. Cut each carrot in half crosswise, then cut down the middle, making 12 pieces. Add the carrots to the pot. Cut the parsnips in half lengthwise and add these to the pot. Trim the ends off the leeks, cut in half lengthwise, and wash carefully under cold running water, separating the layers to remove all the grit. Cut leeks in half crosswise and add to the pot. Wash parsley and dill and add to pot along with the salt, pepper, and garlic clove. Add more water if needed, to just cover the chicken and the vegetables.
Bring to a boil and immediately lower heat to a simmer. Cook for 10 minutes and skim away the scum that forms on the top. Simmer gently, uncovered, for 1 hour longer.
Skim away any fat that has risen to the surface of the soup or degrease the broth in a degreasing pitcher. Of course, if you have the time, you can simply chill the soup until the fat congeals and remove it that way.
