Chicken Stock by Seriously Soupy

Chicken Stock
  • 1 whole chicken cut into 1/4's (I used a small organic chicken)
  • 1 large pot almost completely filled (75%) with water
  • 4 carrots
  • 2 stalks of celery, cut up
  • 2 small parsnips or 1 large parsnip, cut up
  • 1 small yellow onion, diced into small cubes
  • 1 small bunch of dill tied tied together with white thread
  • 1 small bunch of parsley tied together with white thread
  • Approximately 2 tablespoons of salt, tasting throughout the simmering process, adding more if needed
Fill up a pot with water and bring to a boil. Add the chicken and cover. While that is cooking cut up, tie the thread around the dill and parsley, and the clean the vegetables. When the water/chicken starts to boil, clean any bubbles or dirt that acclimates to the surface. Add all of the vegetables and the salt to the pot. Set to a very low flame and allow the water to simmer slowly for two hours. Periodically check the pot and taste the concoction, adding salt if needed. After three hours let the vegetables sit in the pot until they cool.