1Whole Chicken, split up or 2-4 Large Chicken Breasts, bone-in
1lbCarrotspeeled, cut into chunks or 1 lb Baby Carrots
4stalksCelerycut into chunks
1Parsnipend cut off, NOT peeled
1Turnipend cut off, NOT peeled
1Onionoutermost paper layers peeled off only
8Black Peppercorns, whole
Place the chicken into a soup pot and cover the chicken with water, plus an extra inch of water.
Bring the liquid to a boil over high heat and remove any solids that rise to the surface (usually like a white foam) for the next several minutes. Add in the remaining ingredients. Return the soup to a boil and let boil for 30 minutes.
Lower the heat to med-low and cook the soup for 6 hours. After 2 hours, add more water if too much has evaporated. I usually add ~4 cups after 2 hours, and then another 2 cups after 4 hours. Discard the onion, parsnip, turnip, dill etc. Move the chicken to a cutting board. Discard the skin and bones and add the meat back to the soup. Pour the soup into a soup jar and refrigerate overnight.
The next day, the fat will rise to the surface and harden and you can scoop it off. Be bold and save it to use in Matzah Balls :) Otherwise discard. Serve hot.