4 to 5 pound chicken
3 quarts cold water
1 cup carrots, cut into chunks
4 celery ribs
I onion, quartered
2 cloves, whole
1 bay leaf
Salt to taste
Few springs fresh dill
Cut the chicken into two or four pieces depending on the size of the pot.
Cover with water and bring to a boil.
Add carrots, celery, onion, cloves, pepper corns, bay leaf, and salt. Simmer for 2 hours, skimming occasionally.
Strain the soup and cool. Refrigerate until yhe fat rises to the top and can be seperated from the stock.
Bring the stock to a simmer again and heat for 15 or 20 minutes.
Season to taste.