Chicken Soup - cooking recipe

Ingredients

4 to 5 lb. stewing chicken, cut up
1 sprig parsley
1 celery stalk with leaves, cut up
1 carrot, sliced
1 small onion
2 tsp. salt
4 whole peppercorns
2 whole cloves
2 whole allspice
1 bay leaf

Preparation

Wash chicken.
Place chicken in pot with just enough water to cover.
Add parsley, celery, carrot, onion and all seasonings. Heat to boiling.
Reduce heat; cover and simmer 2 1/2 to 3 1/2 hours or until thickest pieces are fork-tender.
When not serving immediately, allow chicken to cool in broth.
If using pressure cooker, cook at 15 pounds for 20 minutes.
When cool, remove meat from bones and skin.
Makes about 5 cups cubed, cooked chicken and 5 to 6 cups broth.