---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Poultry, Jewish, Chicken
       Yield: 8 servings
         lg Fowl; 5-6 lb.
       1 lg Kettle; (10-12 qt.)
            -Water; TO cover and bring
            -to a boil
            -While waiting prepare
       1 lg Onion
       3    Celery  stalks
       1    Parsnip; 
      1  lg -Sweet potato
       1 bn Carrot
       1 bn Dill
       1 bn Parsley
   1. Put the chicken in the pot and cover with water.
   When the soup comes to a boil, skim off the top, add
   the veggies, turn down to a simmer.
   2. While the soup simmers, keep the lid askew, and
   season to taste for about two hours  It’s wonderful
   and freezes well.
   NOTE: #1 Put the dill and parsley in the mesh onion
   bag, to make for easier removal. Most would say to
   throw the veggies out, but I like to eat the carrots
   and the onion. The chicken is great in sandwiches or
   salad. I love it hot by itself, but you can put pieces
   in the soup when you serve. Add rice or noodles
   (cooked elsewhere) and of course there’s always matzo
   balls. Enjoy,
   NOTE: #2 If you can't find a fowl, use a Perdue Oven
   Roaster, cut up. A butcher gave me this tip once and I
   now use it all the time. He cut it up too.  Lately I
   have been using the sweet potato in place of the
   parsnip. My family seems to prefer it that way.
   SOURCE: A Jewish Mother’s Cookbook; Author, Elaine
   Radis; published on disk by ONE COMMAND SOFTWARE, 1995.