Second Avenue Deli Chicken Soup

Second Avenue Deli Chicken Soup

1	lb	chicken parts, such as necks, backs, and /or wings
2		celery stalks, large, including leafy tops, cut into 3" pieces
1		chicken, whole, about 4 pounds
2	tsp	salt
1		garlic clove, crushed

1		onion, large, with skin, cut in half
1		carrot, large, unpeeled, cut in half
1		parsnip, medium, unpeeled, cut in half
1/4	tsp	ground black pepper
1	bunch	dill, tied with kitchen string

1	In 8 quart saucepot, heat chicken parts, celery, and 12 cups of water to boiling point over high heat.
2	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.
3	With tongs, carefully transfer whole chicken to plate. Set aside. Leave chicken parts in pot.
4	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.
5	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.
6	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.