3 lb. chicken or a hen if possible (include gizzards, hearts, wings & backs, but not the livers)
2 med.-size onions, each studded with 3 cloves & cut in half
Handful of parsley
2 parsnips, sliced
1 lg. sprig fresh dill or up to 1 tsp. dry
3 med.-size carrots (peeled only if you plan to serve them with the soup), sliced
2 stalks celery with leaves, sliced
10 peppercorns
1 tsp. salt

Put the chicken and the giblets in a large pot; cover with cold water. Heat to boiling and pour off all the water. Rinse the chicken quickly to remove all the coagulated blood. Wash the pot. This technique ensures a crystal-clear soup.