1. Put chicken and giblets, except liver, into a pot with enough cold water to cover the meat. 2. Heat slowly until water boils, skim, then cook very gently. 3. Lightly brown the carrots, celery, and onions in butter, then add the leek, garlic, and parsley. 4. Add the vegetable mixture, bay leaf, and peppercorns to the chicken in the pot. 5. Let simmer until chicken is tender (1 1/2 hours or more). 6. Season with salt 30 minutes before soup is done cooking. 7. Strain through several layers of cheesecloth, skim off fat, and garnish with minced parsley if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
