• 3-4 lbs skinless chicken
    • 2 medium onions
    • 4 large celery
    • 1 tablespoon ground pepper
    • 1 tablespoon salt
    • 2 turnips
    • 2 parsnips
    • 1/2 cup fresh parsley
    • 1 leek
    • 3 large carrots


  1. Skin the entire chicken and remove any visable fat.
  2. Place skinned chicken in a 6 to 8 quart pot and fill with cold water to just cover chicken.
  3.  Quarter one onion and one turnip, chop two celery stalks with tops, chop one parsnip and place in the pot with chicken.
  4. Add 1/2 the chopped parsley, the ground peppercorns and salt and bring to a boil.
  5. Cook covered, for 2 1/2 hours at a medium simmer.
  6. Turn off, remove lid and let it cool enough to handle the chicken. (about 1/2 hr).
  7. Carefully remove the chicken from pot to a bowl with large spoon.
  8. Strain the juice stock into another large pot or bowl. Throw away the cooked stock vegetables. They will be very wilted and have accomplished their mission.
  9. Carefully pull the meat off the chicken bones. You can save the breast meat to make chicken salad if there is too much meat.
  10. Place the meat into the chicken stock and return to the stove.
  11. Cut up into small pieces the remaining onion, celery, turnip, parsnip plus the leek and carrots.
  12. Add remaining parsley. Add other vegetables at this point if you want to.
  13. Use a good portion of the green leek tops as well.
  14. Add all vegetables to the pot of chicken. If the stock seems low with all the ingredients, add 2-3 cups more water.
  15. Bring to a boil and let simmer 20 -30 minutes or until vegetables are tender.
  16. Serve with a sprinkle of grated parmesan cheese on top. Delicious!