Add the chicken and gizzards, the onions, half the carrots, parsnips, and celery, and the bunch of parsley to large pot (about one gallon) of boiling water
2.
Simmer ingredients for three hours, partially uncovered
3.
Remove chicken and take some (depending on how much chicken you want in the soup) off the bone to cut in pieces and put back in soup later.
4.
Strain broth
5.
Let sit in frig for two days, then skim congealed fat off the top (can save fat for matzo balls)
6.
Before serving, simmer broth for 1/2 hour to 45 min. with the second batch of carrots, celery, and parsnips
7.
Add chicken pieces to heat and serve with chopped parsley
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By
Adam Z
