• 3 to 4 lb. Chicken
• Chicken feet
• Gizzard and heart
• 3 qts. Water
• Salt to taste
• 1 onion, browned
• 1 carrot
• 1 stalk celery
• 2 sprigs parsley

Cut chicken at joints. Scald and skin the feet and remove the nails. Extra chicken feet will enhance the flavor of the soup. If the flavor of the meat is to be retained, cover chicken with hot water. If you would rather save the flavor in the soup, cover chicken with cold water. Bring to a boil and do not skim. Simmer for an hour, then add rest of ingredients. When chicken is tender, remove the meat from soup. Strain soup and remove the fat. Chicken may be cooked the day before. Cool soup after straining and set in refrigerator. Before serving, lift off the hard layer of fat from top and serve soup hot.