Dark meat (thighs and legs) of 1 turkey or 3 lg. chickens
2 lbs. onions
3 lbs. carrots
1 bunch celery
2 lbs. parsnips
3 lg. yams
1 bunch parsley
1 bunch dill
1 bulb garlic

Stir and clean turkey and/or chicken. Put in 20 quart pot and add water until pot is 2/3 full. Bring to a boil, occasionally stirring and skimming off foam. Wash and peel vegetables. Cut up and add to boiling soup. Simmer covered 2 hours or until vegetables are very soft.

Remove parsley, dill, and bones. Serve with noodles or matzo balls. Freezes very well.