Recipe

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• 1 3- lb. chicken - cut up and wash
• 1/4 tsp pepper
• 2 sprigs fresh parsley or 1/2 tsp. dried
• 1 small onion, cut up
• 1 carrot, peeled and quartered
• 2 tsp salt
• 4 ribs celery with leaves, quartered

• 1 Bring a large pot of water to a boil with the vegetables and seasoning.
• 2 Place the chicken in the pot (be sure it is enough water to cover the chicken).
• 3 Use tongs to immediately take the chicken out of the pot and place in a bowl.
• 4 Bring the water to a second boil.
• 5 Return the hot chicken to the boiling water.
• 6 Cover the pot with a lid.
• 7 Turn the burner off.
• 8 Let the chicken set for 1 hour in the hot water (it is then fully cooked).
• 9 Do not open the lid during this time.
• 10 Use tongs to remove the chicken pieces after it has set for 1 hour; let the chicken cool.
• 11 Strain the broth and discard the vegetables.
• 12 Chill the broth.
• 13 Remove chilled fat from the broth.
• 14 Store the broth and save for other uses.
• 15 Remove the meat from bones; discard skin and bones; cube the meat.
• 16 Use or store the meat in 2 cup containers for other uses; label, date and freeze.