Berta’s Chicken Stock

Taken from the The Silver Palate Good Times Cookbook

This is the only chicken soup recipe you will ever need!

1 chicken (4-5 pounds), preferably a stewing hen
3 quarts water
1 tablespoon salt
1 large or 2 medium sized yellow onions
4 ribs celery with leafy tops
1 bunch fresh dill
4 carrots peeled
3 parsnips, peeled
Salt and freshly ground black pepper, to taste



1.     Rinse the chicken and trim off excess fat. Cut the chicken into quarters and place in a large stock pot. Add the water and 1 tablespoon salt. Cover the pot and heat to boiling. Uncover and skim off the scum from the top.

2.     Add the onions, celery, and half the dill. Cover and simmer over low heat for 1 hour.

3.     Cut the carrots and parsnips in half and add to the stock. Simmer until the chicken is fork tender, about 1 hour.

4.     Remove the chicken from the pot and reserve for another use. Remove the carrots and parsnips and set aside.

5.     Strain the stock through a fine mesh sieve into a clean saucepan. Discard the solids. Let the stock cool. If you wish, this may be used whenever chicken stock is called for in a recipe.

6.     Cut the reserved carrots and parsnips into julienne strips.

7.     Ten minutes before serving, heat the stock. Season to taste with salt and pepper. Stir the julienned carrots and parsnips into the soup, or divide the julienne among individual soup bowls and ladle the broth into the bowls. Garnish with the remaining dill.


Serves 8. 

Remove the scum!

Remove the scum!

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