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1
Skin the entire chicken and remove any visable fat.
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2
Place skinned chicken in a 6 to 8 quart pot and fill with cold water to just cover chicken.
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3
Quarter one onion and one turnip, chop two celery stalks with tops, chop one parsnip and place in the pot with chicken.
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4
Add 1/2 the chopped parsley, the ground peppercorns and salt and bring to a boil.
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5
Cook covered, for 2 1/2 hours at a medium simmer.
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6
Turn off, remove lid and let it cool enough to handle the chicken.
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7
(about 1/2 hr).
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8
Carefully remove the chicken from pot to a bowl with large spoon.
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9
Strain the juice stock into another large pot or bowl.
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10
Throw away the cooked stock vegetables.
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11
They will be very wilted and have accomplished their mission.
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12
Carefully pull the meat off the chicken bones.
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13
You can save the breast meat to make chicken salad if there is too much meat.
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14
Place the meat into the chicken stock and return to the stove.
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15
Cut up into small pieces the remaining onion, celery, turnip, parsnip plus the leek and carrots.
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16
Add remaining parsley.
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17
Add other vegetables at this point if you want to.
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18
Use a good portion of the green leek tops as well.
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19
Add all vegetables to the pot of chicken.
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20
If the stock seems low with all the ingredients, add 2-3 cups more water.
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21
Bring to a boil and let simmer 20 -30 minutes or until vegetables are tender.
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22
Serve with a sprinkle of grated parmesan cheese on top.
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23
Delicious!
