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Categories:Viewed: 36 - Published at: 9 years ago
Ingredients
- 3 pounds chicken, whole
- 3 each parsley sprigs
- 3 each dill weed sprigs
- 3 each carrots sliced
- 2 each onions yellow, quartered
- 2 each parsnips sliced
- 2 tablespoons parsley leaves chopped
- 1/2 teaspoon black pepper
Method
- Tie parsley and dill springs with thread.
- Cut thechicken into serving-sized pieces.
- Put the chicken and its giblets, discarding the liver, into very large heavy pot.
- Add the carrots, onions, parsnips (if using), pepper, chopped parsley or dill and the tied sprigs.
- Add enough water to cover all ingredients.
- Bring to a boil, then reduce heat and simmer for 45 to 60 minutes or until chicken is tender.
- Skim off the fat and foam as it rises to surface.
- When the chicken is done, remove and discard the parsley and dill sprigs.
- Using a slotted spoon, place the chicken and vegetables into a bowl and keep warm in an oven that has been slightly heated then heat turned off.
- Serve with dumplings.
