Chicken Soup "For the Soul"

Ingredients:

• 1 chicken weighing 1.8 kg.
• 1 medium onion, peeled and cut into 4 pieces
• 2 medium carrots, cut into 4 pieces
• 2 stalks celery, cut into 4 pieces
• 1 leek, dark top only
• 1 medium turnip, peeled and quartered (optional)
• 3 sprigs fresh thyme or 1 tsp dried
• 3 sprigs of fresh parsley
• 5 whole black peppercorns
• 1 bay leaf

Preparation:

1. Combine the chicken, vegetables, herbs, and peppercorns in a large saucepan. Add enough water to just cover the chicken. Heat the water over medium heat, just below a boil. Reduce the heat and simmer until 1-2 bubbles rise to the surface about once a minute.
2. Using a ladle or spoon, skim off any fat and scum from the surface. To avoid losing too much broth while skimming, pour it into a fat separator and then return it to the pan. Simmer for about 1 hour or until the chicken is cooked through.
3. Remove the chicken from the pan, but continue simmering the broth. Let the chicken cool for about 10 minutes. Remove the chicken from the bones and set aside for chicken salad, soup, or another dish. Return the bones to the pan and simmer for 1 hour.
4. Strain the broth into a non-reactive container, such as another saucepan, a large bowl, or plastic containers. Fill the sink with a mixture of ice and cold water until it reaches about halfway up the container.
5. Place the container of broth in an ice bath. Stir the broth to speed up cooling. Cover and refrigerate, or freeze the broth for later use. The broth can be refrigerated for up to 5 days. After 5 days, boil it before using.
   Exit: 3 l.