Jewish Penicillin

(Jewish Style Chicken Soup)

1 stewing chicken [if you cannot get a stewing chicken, use an oven-stuffer]
Water to cover the chicken, approx. 4 quarts
2 large yellow onions, peeled but left whole
1 tbsp. salt
1 pound of carrots, scraped but left whole
1 to 2 parsley root, scraped but left whole [you have to decide how large they are and if you need more]
1 bunch of dill, washed, roots cut away, and tied together in a bunch with string
2/3 ribs celery, cleaned but left whole
pepper to taste

Place the whole cleaned chicken in the water in a large pot. Bring to a boil and skim the scum from the pot. When finished skimming, add the vegetables and seasonings. Bring to a gentle boil and immediately reduce to barely a simmer, covered, for 2 to 2 1/2 hrs. or until chicken is tender. Cool chicken in the broth until almost cool enough to handle; remove all chicken and save for another use. If you wish, drain broth so it will be clear, but save the carrots to serve with the broth. [Some people like the pieces of dill floating about in the broth.]