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Chicken Broth

6 pounds fresh whole chicken, cut up
4 celery ribs
4 carrots
2 onions
2 parsnips
1 tomato, sliced
4 garlic cloves
1 tablespoon dried parsley
1 teaspoon fresh dillweed
1/2 teaspoon thyme
6 peppercorns
4 whole cloves
1 bay leaf
1 tablespoon coarse salt
16 cups water

1. Rinse cut-up chicken, trimming away the excess fat. Place in a kettle with celery ribs, carrots, onions, parsnips, halved tomato, garlic cloves, parsley, fresh dillweed, thyme, peppercorns, whole cloves, bay leaf, coarse salt, and water. Bring to a gentle boil over medium heat. Reduce the heat and simmer, covered, for 2 hours. Skim the surface often. Strain and cool the broth. Remove any fat from the surface before using.

Makes 8 servings.