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1
Wash chicken pieces well and pull away any visible excess fat. Do not remove the skin because the skin adds flavor to the soup.
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2
Cut up celery stalks in half.
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3
Cut the carrots into large bite-size pieces.
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4
Chop the onion into large pieces.
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5
Place the onion, celery and carrots in a
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6
6-quart soup kettle.
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7
Add the chicken pieces and the tarragon,
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8
salt and pepper.
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9
Pour in 7-8 cups cold water, enough to cover
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10
the chicken and vegetables.
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11
Bring to a boil and immediately lower heat
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12
to a simmer.
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13
Cook for 10 minutes and skim away the
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14
scum that forms on the top.
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15
Simmer gently on medium-low heat, uncovered,
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16
for 2 hours.
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17
Remove the chicken pieces from the pot.
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18
Strain the soup into another large pot, and return soup to the stovetop over medium-low heat.
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19
Remove all of the chicken from the bones and set aside. Discard the skin, and put all of the bones
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20
back into the soup.
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21
Simmer gently again on medium-low heat for another hour.
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22
Strain again, and place the soup in the fridge, covered, for at least 12 hours. The fat will rise to the surface and congeal. Skim away the fat that has risen to the surface of the soup.
