Use as is for chicken soup, or strain and use the broth for preparing soups, sauces and other dishes calling for chicken broth. Use the cooked chicken in any recipe calling for cooked chicken or cool and freeze for later use.

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.