Preparation / Directions:
Rinse and place whole chicken in 4-5 quart pot full of water. Bring to boil
and simmer gently for 1 hour, then remove from stove and place over night in
the refrigerator. The following day spoon solidified chicken fat from the
top
of the pot, remove chicken, de-bone and cut into 1-inch square pieces while
broth is heating. Bring to boil, add chopped carrot, celery, salt, pepper
and
parsley, then simmer for 30 minutes. Return diced chicken to pot for an
additional 10 minutes and serve.
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