1 whole chicken, cut-up
3 quarts water
1 tbsp. salt
1 large onion
4 ribs celery with tops
1/2 bunch fresh dill
4 carrots
3 parsnips

Rinse chicken. Boil with water and salt. Add onions, celery and 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 a fine mesh sieve. Discard solids. Cool stock, remove fat after cooling.

Submitted by: Marie Patterson