| | Directions | | Remove any excess pieces of fat from chicken. Place chicken, gibles and neck in kettle. Add just enough water to cover. Add remaining ingredients. Heat to boiling; reduce heat. Cover and simmer until thickest pieces are tender, 2 1/2 to 3 1/2 hours. If not serving immediately, refrigerate chicken in broth until cool. When cool, remove chicken from bones and skin in pieces as large as possible. Skim fat from broth. Cover and refrigerate chicken pieces and broth separately; use within 24 hours. For longer storage, freeze chicken and broth together. |
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| Ingredients | | - |  | 4 pounds stewing chicken, cut up |
| - | | 1 sprig parsley |
| - | | 1/2 cup chopped celery (with leaves) |
| - | | 1 carrot, sliced (1/2 cup) (medium) |
| - | | 1 onion, sliced (small) |
| - | | 1/2 teaspoon pepper |
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