- 1 6-8 lb stewing chicken (or roaster) rinsed, include the neck bone but never the liver which turns bitter when boiled
- 3 medium carrots chopped in large pieces
- 4 stalks of celery in large pieces
- 1 large onion quartered
- 1/2 bunch fresh parsley
- 1/2 ripe tomato
- 8 whole peppercorns
- 1 or 2 cloves garlic (if desired)
- broken egg shells (if available)
- pinch of sugar, salt & pepper to taste
Toss everything in an 8 quart soup pot, cover it all with cold water and bring to a boil. Once it begins to accumulate a scum on top, skim this off and turn down to a low simmer. Cover the pot and simmer for 4-6 hours. Let cool. Strain out all the chicken bones, skins, meat, veggies and shells. Refrigerate overnight and next morning remove the solidified chicken fat. At this point, a properly boiled chicken soup should be slightly gelled.
So it will be easy to remove the layer of fat from the top.
The chicken meat would make a pot pie, or can be cut up and tossed back into the soup.
If you like veggies in your soup, add fresh bite-size pieces of them now and simmer just until the veggies are tender. Noodles/rice/matzoh balls should always be cooked separately and added to the hot broth just before serving.