Old World Chicken in the Pot
|Boiling water||2 Cup (32 tbs)|
|Chicken||4 Pound, cut up (1 Bird)|
|Chicken giblets||1 Cup (16 tbs) (Do Not Use Liver Or Kidney)|
|Water||5 Cup (80 tbs)|
|Carrots||4 Large, halved and cut into chunks|
|Celery stalks||3 , halved and cut into chunks, tops reserved|
|Parsnip||1 Small, halved and cut into chunks|
|Concentrated chicken stock||1 Tablespoon (Base)|
|Freshly ground white pepper||1⁄8 Teaspoon|
|Minced fresh parsley||2 Tablespoon (For Garnish)|
Place chicken and giblets in 4-quart dish.
Add remaining ingredients except celery tops and parsley, making sure water completely covers chicken.
Add celery tops.
Cover and cook on High 1 hour.
Let rest 15 minutes.
Remove celery tops.
Strain broth if desired.
Garnish with minced parsley