-
1
Wash all the chicken under cold water.
-
2
Place in a large, heavy, deep soup pot thats not too wide, and cover with water (8 to 10 cups).
-
3
Bring to a boil, lower heat, and simmer, uncovered, skimming the scum as it rises to the top.
-
4
Continue simmering and skimming 30 to 45 minutes or until the broth is clear.
-
5
Add 2 cups of cold water to bring additional scum to the surface and skim again until clear.
-
6
While the broth simmers, press the cloves into the onion.
-
7
Add the onion, carrots, celery, parsnip, peppercorns, bay leaves, parsley sprigs, and salt to taste to the pot and simmer, partially covered, for 1 1/2 hours.
-
8
Off the heat, let the broth cool slightly, then remove the chicken and vegetables, reserving them if you wish.
-
9
Line a large strainer or colander with cheesecloth and strain the broth into a large bowl.
-
10
Skim as much fat as possible off the surface with a degreaser cup, gravy strainer, or large spoon, or for use the following day, chill the broth overnight, and remove the congealed fat before reheating.
-
11
To serve, reheat the soup to simmering.
-
12
Adjust salt to taste.
-
13
Ladle into bowls and sprinkle with dill and parsley.
-
14
The broth can also be stored in the refrigerator for up to 5 days, or frozen in 1- or 2-cup containers.
-
15
Variations:
-
16
ORIENTAL CHICKEN BROTH Replace the cloves, onion, carrots, celery, parsnip, bay leaves, parsley, and dill with one 3-inch piece of gingerroot that has been peeled and cut into 4 pieces, 2 scallions, 4 garlic cloves, and 1 teaspoon of Szechuan or black peppercorns.
-
17
ROASTED CHICKEN BROTH Replace the raw chicken with the bones of two roasted chickens, but use the same vegetables and seasonings as in Basic Chicken Broth.
-
18
Simmer, partially covered, for 2 hours.
