1 chicken, cut up
3 qts. water
1 tbsp. salt
1 lg. onion
4 ribs celery with tops
1 bunch fresh dill
4 carrots
3 parsnips

Rinse chicken, removing excess fat. Boil with water and salt. Add onions, celery and half the dill. Cover and simmer for one hour. Add carrots and parsnips, simmer until chicken is tender, about one hour.

Remove chicken, save for another recipe. Remove carrots and parsnips; set aside. Strain the stock through fine mesh sieve. Discard solids. Cool stock, remove fat after cooling.

This stock may be used as soup with carrots and parsnips, cut up, garnished with dill. Use whenever stock is called for. May be frozen in ice trays, when frozen, place in zip top bag.