Cookbook:Chicken Soup II

| American cuisine | Meats | Soups

Ingredients:

 * 1 whole chicken (without gizzards) or 3 pounds (1.3 kg) chicken parts
 * 1 large whole carrot, washed
 * 4 sprigs of parsley

Procedure

 * 1) Place ingredients in a large stock pot and cover with water. Bring to a boil, then simmer for 4 hours or until chicken is falling off the bone.
 * 2) Strain broth into another pot and let cool.
 * 3) Place pot in refrigerator for 24 hours. Fat will rise to the top and congeal. Remove the fat.
 * 4) If desired, remove meat from the chicken parts. Add it back into the soup or make chicken tacos (be careful to remove all the bones).