Chicken Broth

• 3 lbs chicken, whole or cut up (1.5 kg)
• 12 to 16 cups water (3 to 4 L)
• 1 large onion, sliced
• 4 stalks celery (with leaves), cut into large chunks
• 3 carrots, peeled and cut into large chunks
• 1 parsnip, peeled and sliced into rounds
• 2 cloves garlic, minced
• 2 tsp salt (5 mL)
• 3/4 tsp freshly ground black pepper (4 mL)
• 1/2 cup chopped fresh parsley (leaves and stems) (125 mL)
• 3 sprigs fresh dill (leaves and stems), chopped

1. In a large stockpot or Dutch oven, add water to cover chicken.
2. Bring to a boil and cook, uncovered, for 10 minutes, occasionally skimming off any foam that rises to the surface.
3. Add onion, celery, carrots, parsnip, garlic, salt and pepper.
4. Return to a boil.
5. Reduce heat to low, cover and simmer for 1 hour.
6. Taste and season with additional salt and pepper as required.
7. Add parsley and dill; cover and simmer for another 30 minutes.
8. Remove chicken and reserve for another use, if desired (see Notes).
9. Strain stock through a sieve lined with cheesecloth, discarding solids.
10. Allow stock to cool, then refrigerate.
11. Once chilled, remove congealed fat from surface.
12. Portion stock in 2 1/2- to 3-cup (625 to 750 mL) portions for use in fondues.
13. Freeze if desired.

chicken, water, onion, stalks celery, carrots, parsnip, garlic, salt, ground black pepper, fresh parsley, dill

Taken from www.cookstr.com/recipes/chicken-broth-7 (may not work)