Title: Best bazaar chicken soup
 Categories: Soups, Jewish, Chicken, Canadian
      Yield: 10 Cups
 
      1    Chicken [5 lb]
      1 tb Salt
  1 1/2 ts White pepper
      4    Carrots
      2    Parsnips
      1    Parsley root
      3    Celery stalks with leaves
      1 lg Onion, cut in eighths
      4    Fresh parsely sprigs
      1    Garlic clove
 
  In large stockpot or Dutch oven, bring chicken and 12 cups water to
  boil; skim off froth. Add salt and pepper; reduce heat and simmer
  gently for 1 hour.
  
  Meanwhile, peel carrots, parsnips and parsley root; cut into large
  chunks along with celery. Add to pot along with onion, parsley sprigs
  and garlic. simmer for 1 hour. Remove chicken; refrigerate for
  another use. Strain liquid through cheesecloth-lined sieve, pressing
  down on vegetables to extract as much liquid as possible. Let cool to
  room temperature.
  
  cover and refrigerate for at least 8 hours or until fat has congealed
  on surface. Remove fat with slotted spoon. [Can be refrigerated for
  up to 3 days or frozen for up to 3 months.]
  
  Add-Ins: Add shredded cooked chicken Add 4 cups cooked noodles, cooked
  rice, or matzo balls Reserve carrots and celery from stock; slice and
  add to soup.