In a large pot:
whole chicken (4 lb bone in)
12 c water
2 1/2 tsp celery salt
2 1/2 tsp garlic salt
onion salt - Steph uses 2 1/2 tsp onion POWDER
2 tsp salt
3/4 tsp pepper
2 Tbsp parsley
Cook 1 hour.
Remove chicken.
Strain broth, return to pot.
Add:
chicken broth (49 oz)
3 chicken bullion cubes
2 Tbsp parsley
diced carrots
In a blender puree:
insides of a bunch of celery, leaves too
2 medium onions - Steph uses 1
some broth
Add to pot.
De-bone chicken & add to broth.
Cook another hour.
Add cooked pasta or rice.
Freezes well WITHOUT pasta/ rice.
