Chicken Soup from JKG Farms

12 servings

5 pounds (2.5 kg) spring chicken, quartered
12 cups (3 litres) cold water
1 onion, peeled
1 parsley root & some leaves stalks celery and leaves (or use a root celery)
3 cooking carrots, peeled
2 sprigs fresh dill
11/2 tbsp of salt & pepper

Lean chicken, giblets & feet.  Add to large pot containing the water. Bring to a boil and skim.  Cut dill into pieces with scissors. Peel and quarter vegetables and add to pot. Cover. Reduce heat and simmer for 2 hours. Add salt and pepper.
Cool. Remove chicken. Strain soup into a large bowl. Discard onion, celery and leaves. The remaining vegetables may be sliced and served in the soup.

NOTE: Skim off congealed chicken fat before serving.

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