Ingredients:

  1. Whole small chicken
  2. The chicken neck
  3. 2 peeled carrots, cut into 2-inch pieces
  4. 1 stalk celery, cut into 2-inch pieces
  5. 1 yellow onion, cut into quarters
  6. 5 sprigs fresh parsley
  7. 1 clove garlic
  8. 1/2 teaspoon dried thyme
  9. 1/2 bay leaf

Preparations:

  1. Add enough water to cover the chicken and bring it all to a boil over high heat.
  2. Remember to always wash your hands before and after handling raw meat to prevent the spread of bacteria.
  3. Once the broth is boiling, skim the foam from the surface. Reduce the heat to a simmer. Cook the chicken for an hour, turning it once halfway through. Skim the surface again after it’s done cooking.
  4. Remove the pot from the heat and transfer the chicken to a large bowl. When it’s cool enough to handle, remove the skin and bones from the chicken and save the chicken for another recipe.