chicken parts, such as necks, backs, and /or wings
celery stalks, large, including leafy tops, cut into 3" pieces
chicken, whole, about 4 pounds
garlic clove, crushed
onion, large, with skin, cut in half
carrot, large, unpeeled, cut in half
parsnip, medium, unpeeled, cut in half
ground black pepper
dill, tied with kitchen string
In 8 quart saucepot, heat chicken parts, celery, and 12 cups of water to boiling point over high heat.
Rub whole chicken with 1 teaspoon salt. Add to saucepot. Heat to boiling. Reduce heat to medium-low and simmer, uncovered, 45 minutes or until chicken is cooked through.
With tongs, carefully transfer whole chicken to plate. Set aside. Leave chicken parts in pot.
Add onion, carrot, parsnip, pepper, garlic, and remaining 1 teaspoon salt to pot. Simmer broth over medium-low heat, uncovered, 1 hour and 15 minutes.
When whole chicken is cool to the touch, remove skin and bones. Cut meat into bite-size pieces. Use only white meat for soup, about 2 - 2 1/2 cups.
Strain broth through fine sieve into large bowl. Discard all solids except carrot. With spoon, skim off fat and discard. Return broth to saucepot. Add dill. Let stand 1 minute, then remove. Cut carrot into 1/4" slices. Stir carrot and cut-up chicken into soup. Heat through if necessary.
Prep 20 minutes Cook 2 hours Put dark meat into a quart size freezer bag for use in another recipe.