1 whole chicken, 4-5 lbs.
1 Tbsp. salt
3 quarts water
1 whole onion
1 bay leaf
2 carrots, peeled
4 celery tops
Wash the chicken thoroughly and trim off excess fat.
Cut the chicken in halves or quarters and place it in salted water in a deep kettle.
Cover and bring to a boil then uncover and reduce heat. Add onion, bay leaf, carrots, and celery tops.
Simmer until chicken is tender (about 3 hours). Skim top, when necessary.
Remove the chicken to a platter and strain the soup.
If desired, place some chicken and carrots back in soup.
Serve hot. Serves 8.
Note: Make the soup ahead of time and then place it in the refrigerator for the fat to congeal.
It is now easy to remove the fat and reheat before you are ready to serve.
Place in your matzo balls or noodles--it is great for all that ails you!