serves a lot, but you can freeze the stock for later.
- 3 1/2 lb whole chicken
- 3 celery ribs cut
- 3 carrots cut into chunks
- 2 parsnips
- 2 onions peeled and quartered
- 1 head garlic cut horizontally in half
- bay leaf
- 1 T black peppercorns
- 1 T kosher salt
- 4 quarts cold water
bring all the stuff to a boil, and then simmer for 3 hours uncovered. skim scum. strain out all the stuff. shred the chicken, which will make some good chicken salad. or you can eat it in your new stock with some matzo balls and dill and veggies or whatever you want to throw in there.
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