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Chicken Soup

4 carrots
2 sticks celery
2 onions
6-8 parsley stalks
1 teaspoon whole black peppercorns
1 bayleaf
1 teaspoon salt
1 chicken, size 18
200g chicken giblets
parsley leaves, for garnish

Put a small quantity of each vegetable aside. Chop the rest roughly
and put them into a large pot, along with the parsley stalks, black
peppercorns and the bayleaf. Put the whole chicken into the pot
and add the salt. Add just enough water to cover the chicken. Bring
to the boil, then turn the heat down and simmer for 40 minutes.
Remove from heat and allow to come back to room temperature. (Tip:
cover the chicken and vegetables with a dinner plate to hold them
down.) Put the whole pot into the refrigerator. When the fat hardens,
skim it off with a spoon. Take the chicken out of the pot and pull
it apart. Put the lean, cooked chicken meat on a plate and set
aside. Put the skin, bones and fat back into the pot along with
the chicken giblets. Simmer for 1 hour. Chop the parsley leaves
and cut the cooked chicken meat into bite sized pieces. Strain the
contents of the pot. Keep the liquid but discard the solids. (Tip:
add the solids to your pet's dinner, but make sure you pick out
the bones first). Just before you are ready to eat, simmer the
reserved vegetables and liquid for about 5 minutes, then add the
cooked chicken and the parsley. Warm the soup for 30 seconds, then
serve.

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