4 to 5 LB fowl, quartered or a capon or oven roaster
Cold water to cover
2 Tbsp. Kosher salt
5 stalks celery, cut in 1” to 2” pieces
6 carrots, peeled and cut into 2” pieces
1 large onion, studded with 2 cloves
1 large leek, cleaned and sliced
fresh parsley sprigs
Bay leaf & fresh thyme sprigs
optional 4 cups cooked noodles or cooked rice
1. Place the chicken and giblets in a stock pot. Reserve the liver for another use. Cover the chicken with cold water and add salt. Bring to a boil, then reduce heat to a simmer. Remove the scum as it rises to the surface. Cook 1/2 hour with the cover askew.
2. Add the celery, carrot, onion and leek. Tie the thyme sprigs and parsley together with a string and add to soup with a bay leaf or two. Simmer 2 hours or longer until the chicken is tender. Turn the flame off. Add to the stock and moisten so flavor is released. Let soup stand thirty minutes.
3. Remove the chicken and parsley bouquet. Pour the stock through a fine strainer and remove fat. Return vegetables to soup. Add shredded meat and cooked noodles or rice if desired. May be frozen at this point.
Extra chicken may be used in other dishes or for salad.