Ingredient ! 4 pounds chicken (cut into parts, or bone-in breasts). 1 onions (large, peeled and quartered). 1 large carrots (peeled and chopped in 2 pieces). 1 celery ribs (chopped in 2pieces). 2 cinnamon sticks. 6 whole white peppercorns. 1 tablespoon allspice berries (whole). 2 bay leaves. 1 cup vermicelli noodles (broken into 1 lengths). salt. pepper. flat leaf parsley (coarsely chopped).
Preparation !In a large stock or soup pot, place the chicken, onion, carrot, celery, cinnamon sticks, peppercorns, and bay leaves. Cover with cold water by 2 inches (about 9 cups). Bring just to a boil over high heat, but not a rolling boil (that will cloud the broth), then reduce heat to low (just hot enough to make slow, lazy bubbles). Skim the surface of the broth frequently with a spoon or skimming sieve frequently to remove all foam.
Simmer the broth, uncovered, for about two hours. Remove the chicken and set aside until it is cool enough to handle. Pour the broth through a fine mesh sieve or cheesecloth into a bowl. Refrigerate the broth until the fat has solidified, a few hours or overnight.