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Chicken Broth Soup

Ingredients:

2 kilograms chicken in pieces
2 - carrots, grated
2 medium onions cut into large pieces
2 - celery sticks, chopped
2 - bay leaves (taze patta)
10 - black peppercorns
16 cups water
1 1\2 teaspoons salt


Directions: one line for each direction. When saved the lines will be numbered.
Place all ingredients in a large heavy soup pot, cover and bring to a boil. Reduce heat to low, partially cover the pot and simmer for about 2 1\2 ? 3 hours or until chicken is very tender. Skim off the foam that collects with a spoon.


Remove chicken and reserve for another use. Line a fine mesh sieve with a double thickness of cheesecloth and strain stock through it into a large bowl. Discard the vegetables and keep aside to cool. Chill the stock and then remove the congealed fat from the chilled stock.


Stock can be frozen up to 1 month


Make 10 cups.