1 whole chicken, skinned, cut up
1 bay leaf
4-6 carrots per chicken, skinned & cut into pieces about 2" long
1 parsnip, skinned & cut into pieces
2-3 turnips, cut into quarters
Handful of parsley
1/4 tsp. tarragon
1 onion, med. size, skinned (not cut)
1 garlic clove (skinned, not cut)
2 sprigs fresh dill (or 2 tbsp. dried)
3-4 celery stalks

1. Place the cut up chicken by itself in a 4 quart pot and cover with cold water.

2. Cook the chicken until it is tender and separates easily from the bones. If you like soup chicken, remove the meat from the bones and return the bones back to the pot. If you want a richer stock, leave the meat in the pot and the chicken meat itself will lose its flavor into the water (we prefer the richer stock).

3. Add the rest of the ingredients to the pot, cover and let it all cook at simmer for 1 1/2 hours. During the first hour, check several times to make sure that the water level is above the ingredients. Add water if needed. For the last 1/2 hour, take the cover off. After cooking is completed, take out the celery, parsley, onion, garlic, dill, bones and chicken meat.

4. Pour the liquid into containers and put in freezer for about 1 1/2 hours, uncovered.

5. Remove from the freezer and scrape off fat. Cover and return to freezer or use as chicken broth, (soothing for whatever cold or virus war is going on in your body or family), as basis for chicken noodle soup, or other recipes that require chicken stock.