Basic Chicken Stock - cooking recipe

Ingredients

1 (3 to 4 lb.) chicken, cut up
1/4 c. fresh parsley
4 medium carrots, halved
2 medium parsnips
2 celery stalks
1 large onion
4 c. water
4 bouillon cubes (beef or chicken)

Preparation

Place all ingredients in a large soup pot and bring to a boil, then reduce heat and simmer until chicken is tender, about 40 minutes.
Remove chicken from pot and bone it.
Return bones to soup pot and cook for another hour.
Strain and cool broth. Remove fat so that chicken stock is fat-free and all ingredients are removed.