Ingredients
2 1/2 -3 lb. capon
2 stalks celery, halved
1 lg. yellow onion with skin, halved
6 sprigs parsley
6 whole peppercorns
1/2 tsp. dried dillweed
2 bay leaves
2 medium carrots, cut into 1/2 inch slices (1 cup)
2 medium parsnips, cut into 1/2-inch slices (1 2/3 cups)
2 small leeks, sliced (1 1/2 Cups)
Preparation
In a 4-quart Dutch oven combine chicken, celery, onion, and 1 tsp. salt. Add 5 cups water. For bouquet garni, fold a square piece of cheesecloth into several layers. Place parsley, black peppers, dill, and bay leaves in center. Tie the edges together, forming a bag. Add to Dutch oven. Bring to boiling, reduce heat. cover, simmer 1 hour. Remove chicken from broth. Cover broth; continue simmering. When chicken is cool, remove meat from bones and chop. Discard skin and bones. Remove broth from heat, discard onion, celery, and bouquet garni. Use a metal spoon to skim fat that rises to the surface. Add chicken, carrots, parsnips, and leeks. Return to boiling. Reduce heat; cover tightly and simmer 30 minutes.
