Name: Berta’s Chicken Stock
Yield: About 8 cups regular stock or 4 cups reduced rich stock
Ingredients: Salt and freshly ground black pepper, to taste; 1 large or 2 medium onions; 1 teaspoon salt; 3 quarts water; 3 parsnips, peeled; 4 carrots, peeled; 8 sprigs fresh dill; 4 ribs celery with leaves; 1 chicken (4 to 5 pounds), preferably a stewing hen

Preparation info

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The recipe for this all-purpose chicken soup comes from Sheila’s mother, Berta. She’s nurtured her family on it for years. Strain the soup to use as a stock. If a rich stock is needed, cook strained stock over medium-high heat until reduced by half.

Ingredients

1 chicken (4 to 5 pounds), preferably a stewing hen
3 qua

Stock
Gluten-free

Method

Rinse the chicken well and trim off all excess fat. Cut the chicken into quarters and place them in a large soup pot. Add the water and salt, and bring to a boil. Skim off the foam as it collects on the surface.
Add the onions, celery, and dill. Cover, reduce the heat, and simmer for 1 hour.
Cut the carrots and parsnips in half and add them to the sto

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Ingredients

Method

Part of