1. Rinse chicken thoroughly
2. Trim off excess fat.
3. Cut chicken into quarters and place in a large stock pot.
4. Add the water (or broth) and 2 teaspoons salt and bay leaf.
5. Cover the pot and bring to boil.
6. Uncover and skim off the top froth
7. Allow to simmer 2 1/4 hours
8. Add the onions, celery, and carrots and parsley.
9. Allow to simmer 45 minutes.
10. Place cooked noodles or rice in bowl and pour soup over it.
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