71/2 quarts salted water
package of parsnips (about 5)
2 medium turnips (yellow would be a treat)
carrots..can't have too many
3 or 4 stalks of celery (I left it out this time)
dill dill and more dill
flat leaf parsley...2 bunches is good
1 medium onion
cut onion into quarters and stuff into chicken
tie up chicken so onions stay 'in'
peel and slice parsnips
peel and thinly slice turnips
peel and slice carrots
slice (otherwise missing) celery
cut stems off of dill and parsley, rough cut
Carefully place chicken in boiling water
Skim off all the 'debris' from the chicken...this may take a few minutes
dump in parsnips, turnips, carrots first
'layering', then dump in the celery, dill and parsley
Cover and simmer for 2 hours. Let rest for 1/2 hour...remove the chicken!
Make thin egg noodles and enjoy!!!