Ingredient!
4 pounds of chicken (cut into parts or bones in the breast)
1 onion (large, peeled and quartered)
1 large carrot (peeled and chopped into 2 pieces)
1 celery rib (chopped in 2 pieces)
2 cinnamon sticks
6 whole white peppercorns
1 tablespoon allspice berries (whole)
2 bay leaves
1 cup vermicelli noodles (broken into 1 length)
salt
pepper
flat parsley (roughly chopped)
Preparation!
In a large storage or soup pot, place chicken, onion, carrot, celery, cinnamon sticks, peppercorns and bay leaves. Cover with 2-inch cold water (about 9 cups). Cook only over high heat, but not a boiling boil (it will shoot the booth), then reduce the heat to low (just warm enough to make slow, lazy bubbles). Skim the surface of the bottle frequently with a spoon or foam frequently to remove all foam.
Simmer broth, uncovered, for about two hours. Remove the chicken and set aside until cool enough to handle. Pour broth through a fine mask or cheese bowl into a bowl. Refrigerate the broth until the fat has solidified, a few hours or overnight.