3 to 3-1/2 pound chicken, cut up

4-1/2 cups cold water

1 teaspoon salt

1/2 teaspoon pepper

1 stalk celery with leaves, cut up

1 medium carrot, cut up

1 small onion, cut up

1 sprig parsley (or 1 tablespoon dried)

Remove any excess fat from chicken. Place chicken, giblets (except liver) and neck into Dutch oven. Add remaining ingredients (except dried parsley) and heat to boiling. Skim foam from broth; reduce heat. Add dried parsley if withheld. Cover and simmer about 50 minutes or until juices of chicken run clear.

Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined sieve; discard vegetables. Remove skin and bones from chicken. Cut up chicken. Skim fat from broth.

If not using chicken and broth immediately, cover and refrigerate broth and chicken in separate containers no longer than 24 hours, or freeze for future use.

Chicken and Broth

2 medium carrots, sliced

2 medium stalks celery, sliced

1 small onion, chopped

1 teaspoon chicken base or 1 cube chicken bouillon (optional)

1 cup uncooked noodles (medium or wide)

Prepare Chicken and Broth. Reserve cut-up chicken. Add enough water to broth to measure 5 cups. Heat broth, carrots, celery, onion and chicken base (or bouillon) to boiling; reduce heat. Cover and simmer about 15 minutes or until carrots are tender. Stir in noodles and chicken. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until noodles are tender. Sprinkle with chopped parsley if desired.

Notebook...

Boiled chicken liver is a great treat for dogs and cats alike. Be sure to let the meat cool to room temperature before feeding your pet.

This is another dish that I love to add garlic to. Try adding 1 or 2 chopped up cloves of garlic and 2 or 3 sliced mushrooms to the broth.