Berna's Notes:
Expand2 chickens, whole Ask a question about this ingredient
4 carrots, peeled and cut into large dice Ask a question about this ingredient
2 stalks celery, coarsely chopped Ask a question about this ingredient
1 large onion, peeled and quartered Ask a question about this ingredient
4 parsnips, peeled and coarsely chopped Ask a question about this ingredient
2 turnips, peeled and quartered Ask a question about this ingredient
2 tablespoons parsley, chopped Ask a question about this ingredient
1 tablespoon kosher salt Ask a question about this ingredient
Wash and place chickens in a large stock pot (I use whole chickens because it it easier to remove from the soup-I use a large "spider" to take them out). Add the rest of the ingredients, cover with water, place a cover on top and slowly bring up to a simmer. Simmer for about 2 hours. Cool the chicken and vegetables in the stock before removing.
Ask a question about this step
Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
