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1
Rinse the chicken and neck well and place them in a very large pot or kettle.
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2
If you are using a frozen fowl, dont bother defrosting it.
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3
Add the bouillon cubes and the cut-up vegetables, parsley, peppercorns, and garlic.
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4
Cover completely with cold water and bring to a simmer.
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5
Cover the pot, leaving the lid off center so that some steam escapes.
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6
Cook for 2 hours over very low heat.
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7
The soup should be just barely simmering.
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8
Let the soup cool with the chicken in it for an additional half-hour at room temperature, and then strain off the liquid.
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9
You should have about 3 quarts liquid.
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10
Refrigerate the soup until very cold and then scrape off the fat that has solidified on top and discard it.
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11
You can use the cooked chicken for chicken salad or add it back to the soup before serving.
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12
(It wont have much taste.)
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13
Discard the cooked vegetables (or eat them out of the bottom of the pot the way I do).
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14
Reheat the soup and taste before adding any additional vegetables or seasoning.
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15
If the soup is very undersalted, I like to add another bouillon cube rather than straight salt; try adding one-half a cube at a time to avoid oversalting.
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16
I like lots of pepper in my soup.
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17
Add the remaining vegetables and cook only until they are tender.
