Ingredients
2 PURDUE Oven Stuff Roasters
2 bunches Dill
2 bunches Parsley
12 pieces Large Carrots
1 piece Onion (Sweet or Spanish)
10 pieces Parsnips
2 bunches Scallions
1 piece Leek
1 piece Knob Celery
1 piece Root Parsley
6 stalks Celery
6 cloves Garlic
Preparation
Clean Chickens; discard neck, gizzards.
In a 20QT. Stock Pot put in chickens (halved) and fill with water until chicken is sufficiently covered.
Bring to a slow boil and skim fat.
In the meantime; wash, peel and clean all other ingredients.
TIE bunches of Parlsey, Dill and Scallions.
Put ALL ingredients in POT and bring back to a boil, the lower heat to a steady simmer.
Half way through simmer; add seasoning (Salt, Pepper, Oregano).
COOK for 3-3.5 hours.
LET COOL, remove vegetables. Discard ALL except CARROTS.
REMOVE chicken, let cool, pull meat off bones and retain for soup when served.
STRAIN SOUP through a fine mesh strainer.
